Sage and Garlic Vegetable Bake

 

1

medium butternut squash, peeled, cut into 1-inch pieces (3 cups)

2

medium parsnips, peeled, cut into 1-inch pieces (2 cups)

2

cans (14 oz each) stewed tomatoes, undrained

2

cups Green Giant® frozen cut green beans (from 12 oz bag)

1/2

cup coarsely chopped onion

1/2

cup uncooked quick-cooking barley

1/2

cup water

1

teaspoon dried sage leaves

1/2

teaspoon seasoned salt

2

cloves garlic, finely chopped

• 1 Heat oven to 375°F. In ungreased 3-quart casserole, mix all ingredients, breaking up large pieces of tomatoes.
• 2 Cover casserole. Bake 1 hour to 1 hour 15 minutes or until vegetables and barley are tender.