Garden Vegetable Mix And Casserole

• 1 lb. fresh green beans, stemmed
• 3 c. chopped celery
• 2 c. chopped carrots
• 1 (10 oz.) pkg. frozen corn
• 1 medium head cabbage, shredded (6 to 8 c.)
• 6 c. water
• 1/4 tsp. garlic powder
• 1 Tbsp. salt
• 1 (10 oz.) pkg. frozen peas
• 1 1/2 tsp. dried basil

1. Combine all ingredients in large kettle or Dutch oven.
2. Fill sink with ice water.
3. Cook vegetables to a full boil over medium heat; remove from heat.
4. Cool quickly by setting kettle in sink of ice water.
5. Put vegetable mix into 4 (1-quart) freezer containers, leaving 1/2-inch space at top.
6. Seal, label and freeze.
7. Use within 6 months.
8. Makes about 15 cups of Mix.
9. Can also be used in Alphabet Vegetable Soup (See Salad/Soup section).

fresh green beans, celery, carrots, frozen corn, head cabbage, water, garlic powder, salt, frozen peas, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289593 (may not work)