Vegetable Strata

by Cris B.

A superb, delectable side dish that is sure to delight even those that rarely get their daily requirement of vegetables. You will make a convert out of them, once they bite into this colorful, delicious and nutritious medley.

Ingredients

2 cups Green Beans - fresh or thawed

2 cups Celery - bias cut

2 cups Carrots - sliced

1 large Onion - thinly sliced

4 Tomatoes - cut in wedges

1 green or red Bell Pepper - sliced

1 8-ounce can Water Chestnuts - drained

1/4 cup Butter

Dry Mix:

1-1/2 Tablespoons Tapioca

3/4 teaspoon Seasoned Salt

1 Tablespoon Sugar

1 teaspoon Salt

1/2 teaspoon Pepper

Directions

Preheat oven to 350-degrees.
In a buttered 1-quart baking dish layer half of the vegetables in the order listed above.
Sprinkle all of the dry mix evenly over the top of the first layer.
Add a second layer of the vegetables, again in the order listed.
Dot the top with butter (1/4 c. = 1/2 stick of butter)
Bake covered for one hour; uncover and bake an additional 20-minutes.

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.