Loading
Advanced Search

Garden Harvest Casserole Recipe

Ingredients
  • 1 cup sliced unpeeled eggplant
  • 1 cup sliced carrots
  • 1 cup green beans
  • 1 cup diced potatoes
  • 2 tomatoes, quartered (medium)
  • 1 yellow squash, sliced (small)
  • 1 onion, sliced (medium)
  • 1 zucchini, sliced (small)
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped cabbage
  • 3 cloves garlic
  • 3 sprigs parsley, chopped
  • black pepper to taste
  • 1 cup beef bouillon
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • 1/4 teaspoon tarragon
  • 1/2 bay leaf, crumpled
Directions
Mix veggies together and place in a baking dish. Sprinkle parsley and pepper over all. Can refrigerate at this point. Pour bouillon in small sauce pan and add oil, salt, tarragon, and bay leaf. Heat to boiling and pour over veggies. Cover and bake at 350° degrees for 1 1/2 hours or until veggies are tender and still colorful. Stir occasionally, but to preserve color, don't lift the cover too often.

This is a favorite Thanksgiving dish.

Similar Recipes
Vegetable Casserole with Broccoli and Zucchini
Vegetable Casserole with Broccoli and Zucchini
cream of mushroom soup
fine breadcrumbs
mayonnaise
chopped zucchini
French fried onion rings
Squash and Tomato Gratin
Squash and Tomato Gratin
olive oil
tomatoes
fresh thyme leaves
fresh grated parmesan cheese
onions
Vegetable Fettuccine Casserole
Vegetable Fettuccine Casserole
asparagus
red pepper
butter
French fried onions
shredded mozzarella cheese
More Similar Recipes
Loading
Advanced Search

Garden Harvest Casserole Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com