Vegetable Strata


Photo: Lee Enry Erickson
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Ingredients

2 cups Green Beans, fresh or thawed
2 cups Celery, bias cut
2 cups Carrots, sliced
1 large Onion, thinly sliced
4 inches Tomatoes, cut wedges
1 green or red Bell Pepper, sliced
8 ounces can Water Chestnuts, drained
1/4 cup Butter
Dry Mix:
1 1/2 tablespoons Tapioca
3/4 teaspoon Seasoned Salt
1 tablespoon Sugar
1 teaspoon Salt
1/2 teaspoon Pepper

Preparation

1
Preheat oven to 350-degrees.
2
In a buttered 1-quart baking dish layer half of the vegetables in the order listed above.
3
Sprinkle all of the dry mix evenly over the top of the first layer.
4
Add a second layer of the vegetables, again in the order listed.
5
Dot the top with butter (1/4 c. = 1/2 stick of butter)
6
Bake covered for one hour; uncover and bake an additional 20-minutes.
7
Serves 4-6. To serve 6 or more, double the recipe (do not double the salt). With the doubled recipe, I turn up the oven to 375-degrees for the last 10-minutes of cooking. If you are taking this dish to a party, bake ahead and reheat just before serving.

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About

This is one of our family favorites and great doubled in quantity for large gatherings. Matter of fact, I am taking this dish to our local Slow Food Goat Roast and Potluck tomorrow night!

Yield:

6

Added:

Thursday, December 10, 2009 - 3:42pm

Creator:

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