[CnD] garden veggie casserole

Shannon slhannah2014 at gmail.com
Mon Jun 1 21:46:14 EDT 2015


This sounds really good. If you want to change it up a bit I would put in 
some plain greek yogurt or sour cream. I love Italian spices or garlic 
powder too. Sounds really good as is though.
Shannon

----- Original Message ----- 
From: "rebecca manners via Cookinginthedark" <cookinginthedark at acbradio.org>
To: <cookinginthedark at acbradio.org>
Sent: Monday, June 01, 2015 9:50 AM
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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