Harvest Vegetable Casserole

The beauty of this recipe is that you can adapt it to vegetable availability and family preference! It’s a colourful and tasty side dish for almost any meat.

harvest vegetable casserole

4–5 new medium potatoes

1/4 cup butter

3 tablespoons chopped fresh herbs of your choice

1 large sweet red, yellow, or orange pepper, diced

4 medium carrots, sliced

1/2 onion, thinly sliced

1/2 cup uncooked converted rice (Uncle Ben’s)

2 medium zucchini, sliced

1/2 cup water

2–3 medium tomatoes, sliced

1 1/2 cups shredded cheese of your choice

Salt and pepper


Grease a 13"x9" baking pan and arrange potatoes in bottom. Dot with half the butter. Sprinkle with half the herbs. Layer peppers, carrots, onions, rice, zucchini and water. Dot with remaining butter and sprinkle with remaining herbs. Sprinkle liberally with salt and pepper. Cover with foil and bake at 350F for 1 hour, or until vegetables are tender. Remove cover and top with tomato slices and cheese. Bake 10 minutes more until tomatoes are warm and cheese is melted. Cut into squares to serve.


Yield: 6–8 servings.