Vegetable and Tomato Casserole

READY IN: 55mins
Recipe by katew

Taken from a Heinz promo.

Top Review by TasteTester

I made this as a vegetarian dish for our Labor Day cookout, and it was a real hit! I doubled the recipe, made it earlier in the day, and only cooked it for 20 minutes. Later on, I put it in the slow cooker about an hour before serving -- the casserole finished cooking and it kept it at the right temperature so I could scoop it out into a bowl when it was time to eat. I used 4 tbsps.of olive oil, because the eggplant soaked up the first 2 tbsps. very quickly and the veggies started to stick to the pan. I also added a can of diced tomatoes -- for some more flavor of tomato and for extra liquid. I loved this -- and the addition of the chiles gave it just the right touch. I've noted this as a keeper for an easy and delicious casserole -- perfect for large gatherings.

Ingredients Nutrition


  1. Heat oil in large saucepan over medium heat.
  2. Add onion, garlic, carrots, potatoes, celery and eggplant.
  3. Cook, stirring for 10 minutes.
  4. Add broccoli and beans, soup and chillies.
  5. Also add 1/2 cup water, cover and bring to boil.
  6. Reduce heat and simmer for 30 minutes, season to taste.
  7. Serve with rice if desires.

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