Easy Vegetable Casserole

Here's an easy, healthy casserole that you can make with whatever you have around.

In a casserole dish of any size (whatever size suits your need), cut up potatoes in slices or cubes (no bigger than 1" cubes, or it may take longer to cook), carrots, summer squash, zucchini, onions, broccoli, green beans, cauliflower, and/or whatever other vegetables you have around the house. Add garlic to taste. In a large casserole dish, I'll use a whole bulb of garlic -- but we love garlic.

You can optionally add cubes/strips/small pieces of meat such as chicken, ham, rabbit, turkey.

Put a little bit of water in to keep the bottom veggies from burning and to help generate steam action to cook the veggies above. A quarter-inch of water in the bottom of the dish is ample.

Add pats of butter to the top. Use the butter "to taste". It's mostly just a flavoring in this dish. The veggies won't burn without it.

Add salt and pepper or other seasonings as you like.

Cover the dish with a cover or foil. Bake in oven for 40 minutes at about 400 degrees. Check tenderness of vegetables after 30 minutes. When vegetables are tender (and meat, if any, is cooked), remove and serve hot.

This dish can really be a whole meal in itself.

If the family leaves you any leftovers -- which they may not! -- put them in the refrigerator or icebox until morning. Reheat in a skillet with a little butter or oil to prevent burning and sticking. There's your breakfast.