Garden Fresh Casserole
1 Tblsp. soft butter
2 cups fresh green beans, trimmed and cut into 1 inch pieces
3 carrots, sliced or cut into match sticks
1 green pepper, cut into 1 inch pieces
1 sweet onion, thinly sliced
2 cups celery, sliced on the diagonal
1 tsp. salt (I like sea salt)
½ tsp. pepper
1 Tblsp. sugar
2 Tblsp. corn starch (or flour)
3 Tblsp. melted butter
2 cups chopped tomato
Seasoned bread crumbs
Butter a 3 qt. casserole dish and start layering your favorite vegetables.
Top with onion.
Mix salt, pepper, sugar and corn starch - sprinkle over veggies.
Drizzle with melted butter.
Top with tomatoes.
Sprinkle with Parmesan cheese and seasoned bread crumbs if desired.
Bake 1 hour in 350 degree oven or until veggies are tender.
Can also be baked in microwave.
- Substitute one of my choices with, or just add, zucchini, red pepper, summer squash…firm veggies on the bottom, topping with the onion for flavor and the tomatoes seems to work out well no matter veggies go in first.
- crush the remains of your favorite salad croutons for great flavored bread crumbs.