FRESH VEGETABLE CASSEROLE

2 tablespoons margarine or butter
2 large onions, sliced in rings
3 carrots, sliced
1/2 medium bell pepper, sliced in rings
1/2 pound fresh green beans, long snaps
2 large tomatoes, peeled and sliced
1/4 cup chopped parsley
1 3/4 teaspoons salt
1/4 teaspoon seasoned salt
1 1/2 teaspoons freshly ground black pepper

In a skillet melt the margarine. Add onions and sauté until light brown. Place the onion, carrots, bell pepper, green beans, tomatoes and parsley in a greased 2-quart shallow casserole. Mix lightly and add the seasonings. Bake the casserole, covered, at 350 degrees for 1 hour, or until the vegetables are tender, stirring once. Serves 8.

From this book.