Vegetable Casserole Recipe

Name: Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. thinly sliced carrots; 1 c. green beans, cut into 1/2-inch slices; 1 c. diced potatoes; 1/2 c. celery, cut into 1/4-inch slices; 2 medium tomatoes, cut into quarters; 1 yellow squash, thinly sliced; 1 zucchini, thinly sliced; 1/2 onion, thinly sliced; 1/2 head cauliflower, cut into flowerets; 1/4 c. thin strips sweet red pepper; 1/2 c. green peas; 1/2 c. vegetable broth; 1/3 c. olive oil; 3 cloves garlic, chopped; 2 tsp. salt; 1/2 bay leaf; 1/2 tsp. savory; 1/2 tsp. tarragon; grated Parmesan cheese; Jack cheese, cut in thin slices

Servings: persons

1 c. thinly sliced carrots
1 c. green beans, cut into 1/2-inch slices
1 c. diced potatoes
1/2 c. celery, cut into 1/4-inch slices
2 medium tomatoes, cut into quarters
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1/2 onion, thinly sliced
1/2 head cauliflower, cut into flowerets
1/4 c. thin strips sweet red pepper
1/2 c. green peas
1/2 c. vegetable broth
1/3 c. olive oil
3 cloves garlic, chopped
2 tsp. salt
1/2 bay leaf
1/2 tsp. savory
1/2 tsp. tarragon
grated Parmesan cheese
Jack cheese, cut in thin slices

1
Combine all vegetables in a shallow baking dish.
2
Heat broth and add oil, garlic, salt, bay leaf, savory and tarragon (dried herbs should be crushed fine). Bring broth mixture to a boil. Pour over vegetables and cover casserole.
3
Lid must fit tightly or cover with foil.
4
Bake, covered, at 350u00b0 for 1 hour to 1 hour and 15 minutes.
5
Gently mix vegetables twice during cooking.
6
At end of cooking time, uncover casserole and sprinkle generously with Parmesan cheese. Cover completely with sliced Jack cheese.
7
Place back in hot oven until cheese is melted and bubbly.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 c. thinly sliced carrots, 1 c. green beans, cut into 1/2-inch slices, 1 c. diced potatoes, 1/2 c. celery, cut into 1/4-inch slices, and more.

Yes, Vegetable Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Casserole

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