Vegan! |
“Either fresh or canned vegetables may be combined for this
delicious casserole.”—The Encyclopedia of
Cooking Complete in 24 Volumes, Volume 11: 250 Ways to Serve Fresh Vegetables (1953)
[Fresh is of course much better.]
VEGETABLE CASSEROLE
WITH ONIONS, TOMATOES, POTATOES, CELERY, AND CARROTS
Serves 6 to 8
2 large mild onions (like Bermuda or Vidalia), sliced about
½ inch thick
4 large firm tomatoes, sliced about ½ inch thick
2 C potatoes, diced
1 C celery, chopped
1 C carrots, pared, sliced
1 tsp salt
¼ tsp pepper
1 tsp paprika
4 Tbsp fat
Preheat oven to 375o. Place onion slices and
tomato slices in layers in greased casserole with potatoes, celery, and
carrots, sprinkling each layer with some of the salt, pepper, and paprika. Add
fat, cover casserole, and bake 1 hour or until tender.
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