Vegetable Casserole with Bacon

Ingredients

• 2 green peppers
• 2 large onions
• 4 large tomatoes
• one teaspoon salt
• half teaspoon paprika
• 242 teaspoons brown Sugar
• one tablespoon butter
• two tablespoons flour
• vegetable stock
• slices of bacon

Method

1. 1

   Grease a baking dish and place in it alternate layers of vegetables.

2. 2

   Season with salt, paprika, and sprinkle over tomatoes with brown sugar.

3. 3

   Cover dish and place it in oven at 400° for 30 minutes.

4. 4

   Remove and drain the vegetables.

5. 5

   To every cup of liquid, allow one tablespoon butter and two tablespoons flour.

6. 6

   Melt butter in saucepan; add flour and stir until blended.

7. 7

   Add vegetable stock and cook, stirring until smooth and thick.

8. 8

   Add to vegetables in casserole.

9. 9

   Put slices of bacon on top and bake at 500° until the bacon is crisp.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 24. The excerpt below is the record exactly as published.

VEGETABLE CASSEROLE WITH BACON 2 green peppers (remove 2 aC Orained ones) seeds and slice) 2 large onions, sliced 4 large tomatoes (or about Grease a baking dish and place in it alternate layers of these vege- tables. Season with one teaspoon salt; half teaspoon paprika, and sprinkle over tomatoes 242 teaspoons brown Sugar. Cover dish and place it in oven at 400° for 30 minutes. Remove and drain the vegetables. There should be one cup or little more of liquid. To every cup allow one tablespoon butter and two tablespoons flour. Melt butter in sauce- pan; add flour and stir until blended. Add vegetable stock and cook, stirring until it is smooth and thick. Taste to see whether additional seasoning is required. Then add to vegetables in casserole. Put slices of bacon

Cook this with the app: pantry check, scaling, and the assistant.