Easy Vegetable Casserole

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Very cheesy, but a nice dish to make for non-meat-eaters.

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Ingredients

  • 2 medium onions, cut into wedges
  • 3 carrots, cut into medium chunks
  • 1 small to medium zucchini, cut into medium chunks
  • 1 large red pepper, cut into bite size pieces
  • 1 lb. fresh button mushrooms, cut into quarters
  • 1/4 lb. fresh green beans, cut into bite size pieces
  • 1 C. sharp cheddar cheese
  • 1 C. mozzarella cheese
  • Cracked pepper or vegetable thin crackers, crushed
  • 1 Tbs. olive oil
  • Salt and pepper to taste
  • 1 Tbs. dill weed, dried
  • 1/8 tsp. powdered ginger
  • 1/8 tsp. powdered granulated garlic powder

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Directions

In deep fry pan add olive oil, onion wedges and carrots, cook until onions just start to become translucent then add mushrooms, and green beans. Cover with lid and let cook for about five minutes then add remaining vegetables. Cook until zucchini just begins to soften. Remove from heat and add seasoning.

In square casserole dish; put half of the vegetables then layer with half of the cheddar and half of the mozzarella repeat with remaining vegetables and cheese. Top with cracker crumbs and then dot top with small pieces of butter or margarine. Bake in 350 degree oven for 30 minutes. Serve with warm bread or rolls.

Yvette Nelson

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