Roasted veggie casserole

Veggie casserole


    • 2 cups cabbage, shredded
    • 1 cup squash, cubed ( I used acorn)
    • 1 cup onion, sliced
    • 2 celery ribs, sliced with top leaves
    • 1 medium carrot, thinly sliced
    • 1 apple, cubed ( granny smith works well)
    • 1/2 cup beef broth ( low sodium)
    • 1/4 teaspoon salt
    • 1/2 teaspoon pepper, freshly ground
    • vegetable oil cooking spray


  1. Preheat oven to 325f degrees.
  2. In a large bowl combine all ingredients; mix well. Pour into a veggie sprayed casserole. Cover and bake in preheated 325f degree oven for 45 minutes to one hour.
  3. Remove lid for the last 10 or 15 minutes.

Note: I had more veggies than the recipe so I did them in my corning ware Dutch oven at 350 deg. for 50 minutes lid on and the 20 minutes lid off. For the squash I had acorn and yellow and I used veggie broth to make it vegetarian. It was on the sweet side from the squash and I think it would also be good with some tomatoes and or vinegar to balance the sweet. This is a good side for BBQ.