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Full Online Book HomeLearning KitchenCasseroles - Vegetable - Veg-all Casserole
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Casseroles - Vegetable -  Veg-all Casserole Post by :choujopoo Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2787

Click below to download : Casseroles - Vegetable - Veg-all Casserole (Format : PDF)

Casseroles - Vegetable - Veg-all Casserole

3 (16 ounce) cans Veg-All, drained
1/2 cup chopped onion
8 ounce carton sour cream
2 cans cream of celery soup
1 1/2 cup shredded cheddar cheese
Salt and pepper to taste
1 roll Ritz crackers, crushed
1 stick butter, melted

Butter a 13x9” baking dish. Layer Veg-All in the bottom. Mix next 5 ingredients and pour over Veg-All.

Combine crumbs and melted butter and pour over top of casserole. Bake for 45 minutes in a 350º oven.
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Casseroles - Vegetable -  Vegetable Casserole Casseroles - Vegetable - Vegetable Casserole

Casseroles - Vegetable -  Vegetable Casserole
3 cups thinly-sliced onions 1/2 cup olive oil 4 green peppers, sliced 1 eggplant, peeled and thinly sliced 4 zucchini, thinly sliced 5 tomatoes, peeled and thinly sliced 3 cloves garlic, crushed 2 teaspoons salt 3/4 teaspoon freshly ground black pepper Sauté onions in 2 tablespoons of the oil for 5 minutes. Remove onions. Add 2 more tablespoons oil and sauté green peppers for 5 minutes. Remove peppers. Add 2 more tablespoons oil and sauté eggplant on each side for 2 minutes. Remove eggplant. Add remaining 2 tablespoons oil and sauté zucchini for 3 minutes. Arrange alternate layers of the sautéed

Casseroles - Vegetable -  Tomato And Zucchini Gratin Casseroles - Vegetable - Tomato And Zucchini Gratin

Casseroles - Vegetable -  Tomato And Zucchini Gratin
1/4 cup olive oil 4 - 6 medium zucchini, thinly sliced 4 - 6 medium tomatoes, thinly sliced 4 - 6 cloves garlic, finely chopped 4 Tbls. chopped fresh basil or parsley 1/2 cup freshly grated Parmesan cheese Salt and freshly ground pepper to taste Preheat oven to 350 degrees F. Lightly coat a 9 x 13 inch baking dish with olive oil. Layer half the zucchini slices in the bottom of the pan. Cover with half the tomatoes. Sprinkle with half the garlic and fresh herbs, salt, and pepper, and drizzle with half the olive oil. Repeat. Top with