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Vegetable Upside-Down Casserole Recipe

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This recipe for Vegetable Upside-Down Casserole, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Bailey
Added: Thursday, April 20, 2006


3 to 4 cups cut-up vegetables of choice such as corn, tomatoes and scallions; squash and spinach; broccoli and onion.
1 c. whole wheat flour
2 tbsp. light olive oil
1/4 c. wheat germ
3/4 c. low-fat yogurt
1/4 cup milk, 2% or skim
1/2 c. grated cheese of choice (optional)
1/2 tsp. baking soda
1/2 tsp baking powder
1 tsp salt
1 tbsp. vegetable oil

Saute vegetables in olive oil until tender and set aside. Lightly oil a 2-quart casserole or 9X13 baking pan. Preheat oven to 375 degrees. Combine flour, wheat germ, baking powder and soda, and salt in a mixing bowl. Make a well in the center and add the yogurt, milk and vegetable oil. Stir until well mixed. Pour vegetables into prepared baking pan. Sprinkle with cheese if using, then pour batter evenly over the vegetables, smoothing out with a spatula. Bake for 30 to 35 minutes until golden brown and firm. Allow to cool for 10 minutes, then cut into wedges and serve.




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