Baked Vegetable Potato Casserole

Ingredients

• 1/4 cup Crisco, melted
• 6 potatoes, peeled and sliced
• 2 carrots, sliced
• 1 parsnip, sliced
• 1/2 head celery, sliced
• 1 cup peas
• 1 egg
• 1 cup sliced beans
• 2 onions, sliced
• 4 tomatoes
• Salt and pepper to taste
• White vegetable stock, sufficient to cover
• 1 tsp powdered herbs

Method

1. 1 Peel and slice potatoes, then partly boil them. Prepare parsnip, carrots, celery, and onions, and cook for 15 minutes.
2. 2 Grease a large fireproof dish. Layer all vegetables, herbs, melted Crisco, salt, and pepper in the dish.
3. 3 Pour in enough white vegetable stock to cover. Top with a layer of sliced potatoes.
4. 4 Bake in a moderate oven (350°F) for 1.5 hours.