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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Layered Summer Vegetables
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Casseroles - Vegetable -  Layered Summer Vegetables Post by :jdflemng Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3398

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Casseroles - Vegetable - Layered Summer Vegetables

3 medium zucchini, sliced lengthwise or horizontally
Coarse salt
Freshly ground pepper
Oregano, fresh or dried to taste
3 medium vine ripened tomatoes, sliced
2 large sweet onions, sliced
3 cups (12 oz.) mozzarella cheese, grated
14 slices bacon, cut in half


Preheat oven to 350 degrees. In an oiled baking dish, cover bottom with slices of zucchini. Sprinkle with salt, pepper and oregano. Arrange tomato slices on top and cover completely. Lightly sprinkle with salt, pepper and oregano. Next, add the sliced onions and sprinkle with grated mozzarella cheese. Put strips of bacon over all. Bake 45 minutes to 1 hour.
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3 to 4 medium zucchini squash, sliced into large chunks 4 oz. sliced fresh mushrooms, optional 1-1/2 cups heavy cream 2 cups Parmesan cheese, grated Place the zucchini into a 2-1/2 quart baking dish. If desired, sprinkle with the sliced fresh mushrooms. Pour the heavy cream over all, and then sprinkle with the Parmesan cheese. Bake at 325 degrees for about 45 minutes, or until top is slightly golden and the casserole is bubbly. (Serves 4)
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1 can cream style corn 1 can whole kernel corn 1 egg 16 oz. sour cream 1/2 cup melted butter or margarine 1 box Jiffy corn muffin mix Mix everything together. Put mix in glass casserole dish (corning ware 8 x 8 deep dish). Bake at 350 F for one hour. Lower Fat Corn Pudding Version : 8 oz. sour cream is used instead of 16 oz. And 1/4 cup of butter is used instead of 1/2. Otherwise the recipe is the same. The original recipe is creamier and more pudding-like, while this version is more bread-like.
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