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Cheesy Garden Casserole Recipe

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This recipe for Cheesy Garden Casserole is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c diced potato
1 c diced zucchini squash
1 c diced carrots
1/2 c diced onion
1 c water
1/4 c all purpose flour
1/4 c butter
1/4 tsp celery seed
1 tsp salt
1/4 tsp ground black pepper
2 c milk
4 eggs, hard cooked and thinly sliced
1/2 c grated sharp Cheddar cheese

TOPPING
1/4 c butter
1/4 c plain bread crumbs
Directions:
Directions:
Preheat oven to 400º In a large skillet, cook potatoes, squash, carrots, and onions in water over medium high heat until soft; drain. Reduce heat to medium and return vegetables to skillet. Sprinkle flour over vegetables; stir to blend. Add next 5 ingredients. Cook 10-15 minutes, stirring occasionally, until thick. Pour half of vegetable mixture into a greased 9 inch glass pie plate. Top with sliced eggs and pour remaining vegetable mixture. For topping, melt butter in a small saucepan and stir in bread crumbs. Spread bread crumbs evenly over cheese. Bake 15-20 minutes or until cheese is bubbly.

Note: Casserole may be assembled 1 day in advance. Cover unbaked casserole and refrigerate. If refrigerated, bake uncovered 25-30 minutes or until cheese is bubbly.

 

 

 

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