Mixed Vegetable Casserole
Mixed Vegetable Casserole is an moderately easy dinner. Made with 1 bunch celery, cut in 1-inch pieces, 1 1/2 c. carrots, sliced thin, 1 c. coarsely chopped green peppers, 2 lb. tomatoes, peeled and coarsely cut and 1 tsp. oregano, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cook celery, carrots and green peppers in salted water until crisp and tender; drain.
Cook tomatoes, salt, oregano and garlic to a chunky sauce (if not thick enough, stir in 1 tablespoon cornstarch).
Remove and stir all vegetables together into sauce (including pinto beans).
Put layer of mixed vegetables in bottom of casserole.
Sprinkle cheese over top.
Repeat, ending with cheese on top.
Bake at 375Β° until cheese is melted.
Serve hot.
π· Perfect Pairings
Complete your meal with these
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