Ingredients
-
1
-
1/4
-
1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
1/4
-
1/2
-
2
-
3
-
2
-
2
-
2
-
1
-
3
Directions
Autumn Vegetable Casserole Stew, The Best Casserole Cookbook Ever, by Beatrice Ojakangas Based on a classic Armenian casserole , The Best Casserole Cookbook Ever, by Beatrice Ojakangas Based on a classic Armenian casserole
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
in a Bowl, Mix the Tomatoes With Their Juice, Olive Oil, Ketchup, Salt, Sugar, Basil, and Pepper. |
|
3
Done
|
in a 6-Quart Casserole, Combine the Beans, Potatoes, Carrots, Onions, Celery, Bell Peppers, and Eggplant. |
|
4
Done
|
Pour the Tomato Mixture Over the Vegetables. |
|
5
Done
|
Cover and Bake For 1 1/2 Hours, Basting the Vegetables With Their Juices Every 30 Minutes. |
|
6
Done
|
Mix the Zucchini Into the Casserole and Bake, Uncovered, For 25 Minutes, or Until the Potatoes Are Tender. |
|
7
Done
|
Serve Hot or at Room Temperature, Topped With Yogurt. |
