Mixed Vegetable Casserole

Recipe by
Total Time:
75 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 cup - Green peas
  • 1 cup - Cauliflower florets
  • 4 - Potatoes, cut into chunks
  • 2 - Onions, sliced finely
  • 4 - Carrots, peeled and cut into big pieces
  • 2 - Tomatoes, sliced
  • 3 stalks - Celery, washed and cut into chunks
  • 1 tsp - Pepper powder
  • 1 tsp - Chilli powder
  • 1 tsp - Chopped mint
  • 1/2 cup - Milk
  • 2 tbsp - Oil
  • Salt to taste

How to Make Mixed Vegetable Casserole

  • Place a layer of potatoes in a large buttered baking dish.
  • Arrange the onions, carrots, tomatoes, cauliflower, peas and the remaining potatoes in layers.
  • Mix the chilli powder, salt and pepper in half cup of milk, then pour over the vegetables.
  • Drizzle oil all over the dish and pour in two cups of water.
  • Sprinkle the chopped mint and a few pieces of celery on top.
  • Cover the dish with a lid or with aluminium foil and cook in a slow oven (300 degrees F) for about one hour, till the vegetables are cooked and most of the water has dried up.
  • Decorate the top with remaining chopped celery.