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@acbradio.org>
To: <cookinginthedark@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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