Ingredients
-
2
-
1
-
2
-
3
-
3
-
2
-
1
-
300
-
1
-
1
-
1/4
-
-
-
-
Directions
Vegetable and Tomato Casserole, Taken from a Heinz promo , I made this as a vegetarian dish for our Labor Day cookout, and it was a real hit! I doubled the recipe, made it earlier in the day, and only cooked it for 20 minutes Later on, I put it in the slow cooker about an hour before serving — the casserole finished cooking and it kept it at the right temperature so I could scoop it out into a bowl when it was time to eat used 4 tbsps of olive oil, because the eggplant soaked up the first 2 tbsps very quickly and the veggies started to stick to the pan I also added a can of diced tomatoes — for some more flavor of tomato and for extra liquid I loved this — and the addition of the chiles gave it just the right touch I’ve noted this as a keeper for an easy and delicious casserole — perfect for large gatherings
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Steps
|
1
Done
|
Heat Oil in Large Saucepan Over Medium Heat. |
|
2
Done
|
Add Onion, Garlic, Carrots, Potatoes, Celery and Eggplant. |
|
3
Done
|
Cook, Stirring For 10 Minutes. |
|
4
Done
|
Add Broccoli and Beans, Soup and Chillies. |
|
5
Done
|
Also Add 1/2 Cup Water, Cover and Bring to Boil. |
|
6
Done
|
Reduce Heat and Simmer For 30 Minutes, Season to Taste. |
|
7
Done
|
Serve With Rice If Desires. |
