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Mary’s Garden Vegetable Casserole

Published by Judy on June 18, 2015

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.

 

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  • Visit Us @ 2050 Hwy 154 Newnan, Georgia | Open: Thursdays 1 - 4pm, Fridays & Saturdays 9am - 4pm |
  • (770) 251-2673
  • mikec@countrygardensfarm.com
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