Vegetable Casserole
By: Belle Appetit Cookbook, Mount St. Mary Academy
Updated: November 13, 2012
4 large tomatoes, sliced
2 green peppers, sliced
1 large potato, diced
2 small carrots, finely sliced
1 onion, chopped
3 tablespoons parsley, chopped
1 zucchini, sliced
1 cup rice, uncooked
1 teaspoon salt
1 teaspoon pepper
1/2 cup water
1/2 cup vegetable oil
1 tablespoon hot sauce
2 teaspoons vinegar (IMPORTANT!)
1 cup sharp Cheddar cheese, grated
Line bottom if 9x13 inch oiled baking dish with half of tomato slices and cover with half of the prepared vegetables. Sprinkle with the rice and the remaining vegetables. Top with remaining tomatoes. Mix the oil, salt, pepper, vinegar and water in a small bowl and pour over the vegetables and cover with foil. Bake two hours at 350 or 325 degrees if the dish is glass. At two hours, uncover and sprinkle with the cheese. Return casserole to oven until cheese melts.
By: Deborah Raye Troillett, RSM, Class of 1973
2 green peppers, sliced
1 large potato, diced
2 small carrots, finely sliced
1 onion, chopped
3 tablespoons parsley, chopped
1 zucchini, sliced
1 cup rice, uncooked
1 teaspoon salt
1 teaspoon pepper
1/2 cup water
1/2 cup vegetable oil
1 tablespoon hot sauce
2 teaspoons vinegar (IMPORTANT!)
1 cup sharp Cheddar cheese, grated
Line bottom if 9x13 inch oiled baking dish with half of tomato slices and cover with half of the prepared vegetables. Sprinkle with the rice and the remaining vegetables. Top with remaining tomatoes. Mix the oil, salt, pepper, vinegar and water in a small bowl and pour over the vegetables and cover with foil. Bake two hours at 350 or 325 degrees if the dish is glass. At two hours, uncover and sprinkle with the cheese. Return casserole to oven until cheese melts.
By: Deborah Raye Troillett, RSM, Class of 1973
