Overwhelmed with veggies from your garden? Try our Garden Vegetable Casserole. Have an abundance of summer squash? Substitute it for the zucchini. Have some of each? Try it with both!
The nutritionists tell us that, if we want to live a long, healthy life, we need to eat lots of fruits and vegetables. Well, you’ll find four great vegetables in just this one casserole. For added appeal—and to get the kids on board the veggie train—it has a delicious and satisfying topping of cheese and croutons.
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
Garden Vegetable Casserole
|3 large potatoes
1 large zucchini
4 or 5 small tomatoes
3 large carrots
|1 cup chicken stock
1 to 2 cups seasoned croutons
1/4 cup (1/2 stick) butter, melted
2 cups shredded Cheddar cheese
Peel the potatoes, slice thinly and place in a greased 2-1/2-quart casserole. Cut the zucchini into small chunks and layer over the potatoes. Cut the tomatoes into chunks and layer over the zucchini. Slice the carrots thinly and add to the casserole. Pour the stock over the layers. Bake, covered, at 375 degrees for 1 hour. Toss the croutons with the butter and spread over the vegetables. Sprinkle the cheese over the top. Bake for 15 minutes longer or until the cheese is melted and brown.
Yield: 6 to 8 servings