Recipe: Vegetable Caserole with Onions, Tomatoes, Potatoes, Celery, and Carrots

Vegan!

We had some leftover cooked broccoli which Mr. Big Food substituted for the celery. Since it was cooked, he added it after the casserole had been baking about 40 minutes. He used olive oil for the "fat."

“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 375^o. 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.