Multi-Layered Vegetable Bake

[Guest guest]

Many-Layered Vegetable Bake

Source: Jackie B.

 

1 cup sliced carrots, 1/8 inch thick

1 10 oz. pkg. French-style green beans, thawed and drained

1 cup thinly sliced sweet red pepper

1 cup thinly sliced onions

2 cups sliced mushrooms

1/4 tsp. garlic powder

1 Tbsp. dried parsley flakes

1/8 tsp. salt

1/8 tsp. pepper

1 1lb. can stewed tomatoes

 

Preheat oven to 375 F. Lightly oil a 2 quart casserole or spray with a

nonstick

cooking spray. Layer vegetables in casserole in the following order;

carrots,

green beans, red pepper, onions and mushrooms. Sprinkle spices evenly over

vegetables. Spoon stewed tomatoes and their liquid evenly over vegetables,

breaking up any large pieces of tomato. Cover and tightly bake 1 hour.