Vegetable Casserole Recipe By: Jo Anne Merrill
Serving Size: 6 1 cup onions -- diced 1 green pepper -- diced 1 tablespoon salad oil 1 pound broccoli 4 carrots -- diced 8 ounces tomato sauce 1 bay leaf 1/2 teaspoon ground basil -- or 2 tsp fresh Salt -- to taste 1 bunch Swiss chard -- chopped 2 tablespoons fresh parsley 2 cups mashed potatoes Paprika 1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into flowerets and stems. For Swiss chard or spinach, wash, trim and cut into bite-sized pieces. 2. Sauté onion and peppers in oil in a large skillet. 3. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and cook vegetables until just tender. Will take about 15 minutes. 4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking dish. 5. Blend parsley into prepared potatoes; spread over top of vegetables. 6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds color. Serve hot or warm. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
