Vegetables En Casserole Recipe ingredients

• 1 cup diced celery
• 1 cup diced sliced onion
• 2 cups thinly sliced raw potato
• 1 cup diced, fresh or cooked string beans
• ½ tablespoon Karo, Blue Label
• 2 tablespoons Mazola
• 1-½ teaspoons salt
• Few grains pepper
• 1 pint canned tomato
• 1 tablespoon Argo or Kingsfords Cornstarch
• ½ cup fine dry bread crumbs
• ¼ cup grated American cheese

To prepare this Vegetables En Casserole Recipe, first add the Karo to the Mazola and fry the onion until yellowed. Add the other vegetables with the exception of the tomato. Stir in the seasonings and cornstarch and put in layers in a baking dish, with the tomato. Add enough soup stock or water to barely cover the vegetables. Spread the crumbs and cheese mixed, over the top, cover and bake an hour in a moderate oven, 350 to 375 degrees F., then uncover and cook thirty minutes longer. Fresh or canned corn, lima beans, diced turnips, beets, cauliflower - almost any vegetable may be used.