[CnD] garden veggie casserole

Nicole Massey nyyki at gypsyheir.com
Mon Jun 1 11:20:56 EDT 2015


Yes, cream soups would be good -- you could use mushroom, celery, onion, or broccoli in it. Mushrooms, either the small buttons or sliced, would be great in it too. You could also use more fresh herbs to kick up the flavor a bit.

> -----Original Message-----
> From: rebecca manners via Cookinginthedark
> [mailto:cookinginthedark at acbradio.org]
> Sent: Monday, June 01, 2015 9:50 AM
> To: cookinginthedark at acbradio.org
> Subject: [CnD] garden veggie casserole
> 
> Hi fellow cooks.
> 
> We had a dinner at church yesterday, and my mom and I made this recipe.
> It turned out really well, but I am thinking of adding some sour cream,
> mushroom soup or something similar to the vegetables next time I make
> it. Anyone have any thoughts?
> 
> Thanks,
> 
> Becky Manners
> 
> 
> GARDEN VEGGIE CASSEROLE
> 
> 
> 
> 1 1/2 cup chopped zucchini
> 
> 1 cup chopped yellow summer squash
> 
> 1 cup chopped tomato
> 
> 1 medium onion, chopped
> 
> 1/3 cup grated parmesan cheese
> 
> 1 cup shredded mozzarella cheese
> 
> 1 1/2 cup milk
> 
> 3/4 cup baking mix
> 
> 3 eggs
> 
> 3/4 teaspoon salt
> 
> 1/2 teaspoon pepper
> 
> Heat oven to 400 degrees. Lightly grease 13 X 9 inch baking
> 
> dish. Sprinkle zucchini, yellow squash, tomato, onion and
> 
> cheeses evenly in baking dish. Beat remaining ingredients in
> 
> blender at high speed 15 sec. or with a hand beater for 1
> 
> min or until smooth. Pour evenly in dish. Bake 35-40 minutes
> 
> or until knife inserted in center comes out clean. Let stand
> 
> 5 minutes before cutting
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