Vegetable Strata
By: Lee Enry Erickson
Published: Thursday, December 10, 2009 - 3:42pm

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.

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!