High Country Vegetable Bake
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- 1 14 oz. can Italian-style tomatoes
- 1 cup(s) 1/8" thick carrot slices
- 1 16 oz package frozen french-style green beans, drained and thawed
- 1 cup(s) thinly sliced red bell pepper
- 1 cup(s) sliced onion
- 2 cup(s) sliced fresh mushrooms
- 1 tablespoon(s) parsley flakes
- 1/2 teaspoon(s) basil
- 1/4 teaspoon(s) garlic powder
- 1/8 teaspoon(s) salt and pepper
- 1/4 cup(s) parmesan cheese
- Drain the tomatoes, reserving 2 tbsp of the juice; chop coarsely. Layer the carrots, green beans, red pepper, onion and mushrooms in the order listed in a 2-qt. baking dish sprayed with cooking spray.
- Sprinkle the parsley flakes, basil, garlic powder, salt and pepper over the prepared layers. Top with the tomatoes and drizzle with the reserved juice. Sprinkle with the cheese.
- Bake, covered tightly, at 375 for 1 hour. Sprinkle with additional parsley flakes.
This recipe is a personal recipe added by dwatson and has not been tested or endorsed by MyRecipes.
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High Country Vegetable Bake Recipe at a Glance
- COURSE: Side Dishes/Vegetables