Making vegetable casserole for dinner is a great way to use your winter vegetables.
It is a hearty meal that only needs a green salad and crusty bread to complete your dinner.
If there are any leftovers it warms up great for lunch the next day.
This is my version of a foil dinner that I can cook inside.
Instead of wrapping in foil I use a casserole dish and cover with foil. This dish has a variety of vegetables with potatoes as the main ingredient.
This dish can be made with or without meat. Both are good. We like to use ground beef, Italian sausage or bratwursts, polish sausage etc.
One day I used hotdogs as they were there and needed to be used. We were pleasantly surprised how good it was. If you use only vegetables you’ll need to use butter or oil.
I use a 9 x 13 glass Pyrex dish, but any oven safe dish or pan will work.
¼ to 1 pound of meat of choice (optional)
4 tablespoons butter
Salt and pepper
2 medium potatoes washed and sliced, I leave skins on
Use 3 or 4 of the following vegetables. The more vegetables you choose the less you’ll need to fill your casserole dish.
1 to 2 medium carrots sliced
½ to 1 cup sliced winter squash (butternut, red kuri etc.)
½ to 1 cup sliced green cabbage
½ cup sliced onions
½ cup sliced green peppers
½ cup Brussel sprouts cut in half
½ cup fresh peas
½ cup snapped green beans
Preheat oven to 350 degrees F.
Spread crumbled or sliced meat in the bottom of your casserole dish. If your not using meat put 4 pats of butter in the bottom of casserole dish.
Layer half of the slices of vegetables in dish. Season with salt, pepper and garlic powder.
Layer the rest of the vegetables in the dish. Season with salt, pepper and garlic powder. Add a few pats of butter on top of vegetables.
I used blue potatoes that I grew with white potatoes in this dish. I love the hearty flavor of blue potatoes.
Cover casserole with foil and place in preheated oven.
Bake 35 minutes to an hour. Check vegetables after 30 minutes.
Test by inserting a knife
into vegetables. Casserole is done when vegetables are tender.
For dinner; serve with a mixed green salad, sliced fruit and fresh crusty bread.For lunch;
add a cup of leftover casserole to 2 cups seasoned chicken broth for a
nice hearty vegetable soup. Serve with half and sandwich.