Mary’s Garden Vegetable Casserole
Mary’s Garden Vegetable Casserole
1/3 c uncooked rice
3-4 small summer squash (I use zucchini or yellow squash-both are good in it)
3-4 medium onions, sliced
1 bell pepper, sliced
3-4 medium tomatoes, sectioned
Salt & pepper to taste
2 T butter, thinly sliced
In greased 1 1/2 quart casserole arrange vegetables in layers (layer squash-layer onion, etc.). In between layers make 2 layers of rice. Be sure not to have rice on top or bottom of casserole. Preferably have tomato layer on top. Salt & pepper to taste. Place butter slices on top. Bake covered at 325 degrees for 1 1/2 hours or until rice is tender.
Recipe originally from Taste Of Georgia Cookbook
Notes:
If your family likes more rice add more but be sure to adjust the tomatoes to have enough liquid.
I have also added basil and oregano to this dish that adds a nice flavor.
It is also good made with hot peppers if you like that extra spice.