Vegetable Strata

Name: Vegetable Strata
Ingredients: 2 cups green beans fresh or thawed; 2 cups celery bias cut; 2 cups carrots sliced; 1 onion large, thinly sliced; 4 inches tomatoes cut wedges; 1 red bell pepper or green, sliced; 8 ounces water chestnuts drained; 1/4 cup butter; 1 1/2 tablespoons tapioca; 3/4 teaspoon seasoned salt; 1 tablespoon sugar; 1 teaspoon salt; 1/2 teaspoon pepper

13 ingredients

7 steps

Ingredients

2 cups green beans fresh or thawed
2 cups celery bias cut
2 cups carrots sliced
1 onion large, thinly sliced
4 inches tomatoes cut wedges
1 red bell pepper or green, sliced
8 ounces water chestnuts drained
1/4 cup butter
1 1/2 tablespoons tapioca
3/4 teaspoon seasoned salt
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Directions

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.