Recipe: Vegetable Casserole (Vegetarian)

Vegetable Casserole (Vegetarian)
Recipe By : Jo Anne Merrill
Serving Size : 6

1 cup onions -- diced
1 green pepper -- diced
1 tablespoon salad oil
1 pound broccoli
4 carrots -- diced
8 ounces tomato sauce
1 bay leaf
1/2 teaspoon ground basil -- or 2 tsp fresh
salt -- to taste
1 bunch Swiss chard -- chopped
2 tablespoons fresh parsley
2 cups mashed potatoes
paprika

Dice onion, dice pepper, peel and dice carrots, cut the broccoli into flowerets and stems. For Swiss chard or spinach, wash, trim and cut into bite-sized pieces. Saute onion and peppers in oil in a large skillet. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, an= d cook vegetables until just tender. Will take about 15 minutes. Stir in chard or spinach. Transfer to a 13x9x2-inch baking dish. Blend parsley into prepared potatoes; spread over top of vegetables. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with paprika if you wish; it adds color. Serve hot or warm.