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Vegetable casserole

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Ingredients/Components

salt - 1/2 tsp
vegetable oil - 1/4 c
all-purpose flour - 1/2 c
Velveeta cheese
ground nutmeg - 1/4 tsp
5 oz
garlic powder - 3/4 tsp
grated Parmesan cheese - 1/4 c
onion salt - 1/2 tsp
can cream of mushroom soup - 1 item
shredded Mozzarella cheese
olive oil - 1 Tbsp
cayenne - 1/8 tsp
black pepper - 1/2 tsp
red pepper flakes - 1/4 1/2
Brussels sprouts
, chopped - 4 slices
shredded Asiago cheese - 1/2 c
can dehydrated onions - 1 item
mixed vegetables California - 1 pkg
total, trimmed, cut lengthwise into 1/4-inch-thick slices - 4 large
packaged unseasoned bread crumbs - 1/4 c
shredded Gruyre cheese - 1 c

How to make vegetable casserole:

Heat oven to 375°. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Cut 1/8 to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve. Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices. Reserve the zucchini "boats."

In large nonstick skillet, heat oil over medium-high heat. Add chopped bacon; cook 3 minutes. Stir in chopped zucchini mixture, onion salt, garlic powder, nutmeg and cayenne; cook, stirring occasionally, 7 minutes. Remove from heat. Stir in bread crumbs and 3/4 cup of cheese. Spoon about 1/2 cup filling into each zucchini boat. Place in prepared baking dish. Add 1/4 cup hot water to dish; cover dish with foil.

Bake in 375° oven for 25 minutes. Uncover; sprinkle tops of zucchini with remaining cheese. Bake, uncovered, for 5 minutes or until cheese is melted.

Recipe categories: Side dish, Main dish, Casseroles.

Rating:

2.5

Average rating: 2.5, total votes: 6

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