Vegetable Casserole

• 1 c. thinly sliced carrots
• 1 c. fresh green beans, cut in halves
• 1 c. peeled, diced white potatoes
• 2 medium tomatoes, quartered
• 1 small yellow squash, sliced
• 1/2 small cauliflower, cut
• 2 tsp. salt
• 1/2 Bermuda onion, chopped
• 1/2 c. chopped sweet red pepper
• 1/2 c. frozen green peas
• 1/2 c. beef bouillon
• 1/3 c. olive oil
• 1 bay leaf
• 1 tsp. dill
• 2 cloves garlic, minced
• 1/2 tsp. savory

1. Place vegetables in an ungreased, large casserole.
2. Toss well. Heat bouillon in a saucepan with oil, garlic, bay leaf, salt, dill and savory.
3. Bring to a boil and pour over vegetables.
4. Bake in a preheated oven at 350u0b0 for 1 hour, stirring occasionally. Yields 12 servings.

carrots, fresh green beans, white potatoes, tomatoes, yellow squash, cauliflower, salt, bermuda onion, sweet red pepper, frozen green peas, beef bouillon, olive oil, bay leaf, dill, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576772 (may not work)