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Vegetable Casserole Recipe

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This recipe for Vegetable Casserole, by , is from Nichols Family Favorites, 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:  
Waunita Nichols

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 medium red onion, diced
1 Tbsp minced garlic, about 3 cloves
1 medium zucchini, sliced into thin rounds
1 medium yellow squash, sliced into thin rounds
2 medium red potatoes, washed and sliced into thin rounds
1 medium tomato, sliced into thin rounds
1 tsp fresh thyme, minced
1 tsp chopped fresh rosemary
salt and pepper to taste
1 cup shredded cheese or a combo of cheeses

Directions:
Directions:
Preheat oven to 400 F.
In a small skillet, heat the oil until very hot, add onions and saute' until translucent. Add garlic and cook
until fragrant, about 30 seconds.
Lightly spray a 9 X 9" baking dish with Pam or a Tbsp of melted butter. Spread the sauteed garlic and
onions over the bottom of the dish. Place the thinly sliced vegetables in the baking dish, can do vertically or
horizontally, alternating pattern makes a pretty presentation, alternating zucchini, potato, yellow squash,
tomato and repeat. Combine all the seasonings and sprinkle liberally over the veggies.
Cover with foil and bake for 30 minutes, remove from oven, remove foil and top veggies with cheese,
return to oven and bake about 15 more minutes, until cheese is melted and lightly browned.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is really great with any meat dish or even by it's self or a steak.
Use a slicer that will give you evenly, same thickness, sliced veggies.

 

 

 

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