Vegetable Cassarole

3 medium unpeeled potatoes, sliced

3 carrots, sliced

3 celery ribs, sliced

2 cups fresh green beans

1 medium onion, chopped

1 teaspoon dried thyme

1 teaspoon pepper

4 medium tomatoes, peeled, seeded and chopped

1 cup shredded reduced fat cheddar cheese

In a 3-quart baking dish, layer half of the potatoes, carrots, celery, green beans and onion. Sprinkle with 1/2 teaspoon each of thyme and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake about 1 hour longer or until vegetables are tender.  Sprinkle with cheese; cover and let stand until cheese is melted.