"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Layered Vegetable Casserole Recipe

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This recipe for Layered Vegetable Casserole, by , is from 9th Street Church of Christ Family & Friends Cookbook , 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!

Contributor:  
Contributor:  
Wylene Williams

Category:
Category:

Ingredients:  
Ingredients:  
1 lg potato, cubed
1/3 c olive oil
1 green pepper, chopped
2 tsp. salt
2 zucchini, sliced
tsp pepper
3 carrots, chopped
1 lb. can tomatoes
2 onions, chopped
c water
2 tbsp parsley, chopped
dash Tabasco
-1 pkg. frozen peas
2 tbsp vinegar or lemon juice
1 c Monterey Jack cheese, grated

Directions:
Directions:
Put all in 13x9x2 in pan (except cheese), layering it. Bake at 350 for 1 hours. Sprinkle grated cheese over all and put in oven to melt.

Number Of Servings:
Number Of Servings:
15-20

 

 

 

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