Name: Herbed Harvest Vegetable Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 4 new potatoes, cut in 1/4-inch slices -; 1/4 cup butter -; 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage -; 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon -; 3 sweet red bell peppers, seeded and diced -; 1 onion, thinly sliced -; 1/2 cup uncooked long-grain rice -; 3 medium zucchini, thinly sliced -; 4 medium tomatoes, sliced -; 1 cup shredded Swiss cheese -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Herbed Harvest Vegetable Casserole

1. 4 new potatoes, cut in 1/4-inch slices -

2. 1/4 cup butter -

3. 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage -

4. 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon -

5. 3 sweet red bell peppers, seeded and diced -

6. 1 onion, thinly sliced -

7. 1/2 cup uncooked long-grain rice -

8. 3 medium zucchini, thinly sliced -

9. 4 medium tomatoes, sliced -

10. 1 cup shredded Swiss cheese -

How to cook deliciously - Herbed Harvest Vegetable Casserole

1. Stage

Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering.

2. Stage

Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.