Autumn Vegetable Casserole

Hearty Vegetable Casserole

I like to make as much as I can homemade. I hate the fact that Americans create so much waste. Our landfills are a disgrace. One thing each of us can do is stop buying all this unhealthy packaged foods. For many years, I try to cook up a number of dishes on Sunday. This way I can freeze and store dinners for the week. I found I use so many fresh foods that I have almost no garbage by the end of the week. O.K., I am no Saint. I have had a few pizza boxes now and then but, cooking as much as I can really helps to lessen the amount of garbage my family makes.

Here is a warm casserole dish great for fall. You can cook it in a crock pot while you are busy working or toss it in the oven after work. A good idea is to put it all together and freeze it. That way it is ready to pop in the oven any night of the week when you come home from work.

Vegetable Casserole

6-8 turnips peeled and sliced

2-3 potatoes peeled and sliced

3 cups of water

1 cup of milk or soy milk

1/2 cup of diced onion

1 cup of chopped carrots

1/2 cup fresh of frozen peas

2 cans of organic cream of mushroom soup

1 bay leaf

1 teaspoon of garlic powder

3/4 cup of bread crumbs

salt and pepper to taste

Oil a clean large casserole dish with olive or grape seed oil. Combine all ingredients and place in the dish. Top with the bread crumbs. Cover. Then, bake at 400 degrees for about 40-45 minutes.

It's smart, healthy, and packed with vitamins. Look for all my other recipes on hubpages.com

By Joanne Kathleen Farrell, author of Liberty for the Lion Shield

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