2 potatoes, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
4 large potatoes, peeled and cubed
2 large tomatoes, peeled and sliced
3 stalks celery, chopped
2 large onions, chopped
3 stalks celery, diced
1 teaspoon salt
1 cup diced celery
1 cup sweet corn
3 cubes chicken bouillon
4 slices Cheddar cheese
1/4 cup chopped fresh parsley
Place potatoes and onion into a large pot, close to boiling. Cook over medium heat, stirring occasionally until potatoes are just tender. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large bowl and mash slightly. Serve with carrots, tomatoes, celery, onions, celery, onion, celery, salt and pepper.
In a large bowl, mash potatoes. Blend together rice, peas, green beans and egg into a medium bowl. Mix together bread crumbs, cheese, parsley, potatoes and onion.
Heat 3 tablespoons of the vegetable oil in a large saucepan over medium heat. Cook and stir vegetables in oil until softened. Stir in potatoes, carrots, tomatoes, celery, onion, celery and salt.
Transfer vegetables into a separate bowl and stir corn, chicken bouillon, cheese, parsley and parsley into the bowl with vegetables. Spoon vegetable mixture into a 10x15 inch baking dish and sprinkle with cheddar cheese.
Bake in preheated oven for approximately 20 to 25 minutes, until vegetables are tender and the potato is lightly browned.