1 small yellow squash, peeled and seeded
3 large sweet potatoes, peeled and seeded
2 carrots, cubed
3 cups red potatoes
1 cup raisins
1 cup white sugar
1 (12 ounce) can green beans, drained
3 eggs
1 teaspoon dried mustard
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon dried basil
3 ounces ranch-style dressing (optional)
Place the squash, sweet potatoes, carrots and red potatoes in a large mixing bowl.
Mix together carrots, rice, granulated sugar, green beans, eggs, dried mustard, salt, celery salt and pepper; toss tightly. Pour filling into a 3 quart casserole dish.
Cover casserole with plastic wrap and refrigerate overnight.
For the dressing: In a medium saucepan, combine 3 ounces of the ranch-style dressing, 1 tablespoon vegetable oil, celery salt, pepper, dry mustard, salt, celery salt, pepper and olive oil. Cover and refrigerate the remaining dressing (optional).
Preheat oven to 350 degrees F (175 degrees C). Place casserole in prepared baking dish and bake for 30 minutes. Meanwhile, preheat oven to 275 degrees F (121 degrees C).
Remove casserole from oven and bake for an additional 15 minutes. Cool 6 minutes before removing from oven. (Note: The oven is preheated for 90 degrees F (45 degrees C), so it should scream at you when it comes back up.) Soak covered for 2 hours or overnight.
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