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Title: Mixed Garden Casserole=
Categories: Casserole Blank
Yield: 1 Servings
| 1/4 | c | Brown sugar -- firmly |
| Packed | ||
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Uncooked regular rice |
| 1 | sm | Eggplant -- peeled & sliced |
| 1 | lg | Onion -- sliced |
| 3 | md | Yellow squash (unpeeled) -- |
| Sliced | ||
| 1 | lg | Green pepper -- seeded & |
| Sliced | ||
| 2 | lg | Tomatoes -- peeled or |
| Unpeeled | ||
| 2 | tb | Margarine |
1. Combine brown sugar, salt, and pepper. Set aside.
2. Place rice in bottom of lightly spray coated or non-stick 13x9" baking pan.
3. Layer the other ingredients in the baking dish, sprinkling each layer with brown sugar, salt and pepper combination. Dot with margarine.
4. Cover the pan tightly with foil. Bake in 350 degree F. oven for 1 1/2 hours or until the rice is done and the vegetables are tender.
Edith's note: The original recipe states "Makes 10 servings." Those servings would have to be mighty small, or you would have to have a lot of other things on the table as well. When I made this dish, I used a combination of yellow squash and zucchini, and I splurged and used some sweet red pepper as well. The tomatoes and onion are a must.
Posted by Mary Riemerman
Recipe By : Edith Olmstead from the Pioneer Press
From: Mary Riemerman Date: 14 Jul 97 National Cooking Echo Ä
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