When my husband and I worked as rangers at Acadia National Park, Judith Steeves was also a ranger. Once each season Judith would fry up some chicken livers, make this delicious vegetable casserole, and have Wanda and Bob and I over for dinner. We four were united by a love of chicken livers, and this casseole was the perfect accompaniment.
Judith's Vegetable Casserole
assorted fresh vegetables, cut up, (any combination of cauliflower, broccoli, onions, celery, green peppers, whole kernel corn, carrots, parsnip, eggplant, zucchini, etc.) enough to fill a 9x13 pan.
Egg Beaters equivalent to 4 eggs
1 and 1/2 c milk
1 box Stovetop Stuffing
1 c shredded cheese
1. Grease a 9x13 baking pan.
2. Mix 3/4 cup hot milk into the stuffing mix with its seasoning. Allow to sit for a few minutes. Press the stuffing into the bottom of the pan.
3.
Steam the vegetables until about half cooked. Place them on top of the stuffing.
4.
Mix the Egg Beaters with 3/4 c milk. Pour over the vegetables.
Bake at 350°, covered, about 30 minutes
5. Spread the shredded cheese over the top and return to the oven, uncovered, until the cheese is melted.
