Peggy Fisher’s Fall Vegetable Casserole

Serves: 6 to 8

1 rutabaga, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
4 to 5 baby red potatoes, peels left on, cut into quarters
2 cups cabbage, roughly chopped
1 yellow onion, peeled and cut into eighths
4 cubes beef bouillon, or 2 teaspoons granules
¼ to ½ cup water
1 teaspoon ground black pepper
4 tablespoons (half a stick) of butter, cut into pieces

Preheat oven to 350 degrees F.

Place all the vegetables in a 9×13 baking dish, arranging them in a colorful presentation. Place the pats of butter,  bouillon cubes, and black pepper evenly around the dish. Pour ¼ cup of water over the vegetables, reserving the other ¼ cup if needed. The vegetables will produce their own water, so you shouldn’t need more than a half cup in total.

Cover the dish with aluminum foil and bake for 90 minutes, stirring occasionally. To check for doneness, insert a fork into a couple different vegetables: if it slides through easily without breaking the vegetable, the dish is ready.


  • For even cooking, try to keep the vegetable pieces roughly the same size.
  • There is no salt used in this recipe, because the beef bouillon has its own salt content. Add salt only after serving, if desired.
  • Ovens vary, so start testing the vegetables after 75 minutes. Don’t let the vegetables become so soft that they become mushy.

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