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Italian Vegetable Casserole

Ingredients:

  • 4 tomatoes, dices
  • 1 eggplant, sliced thinly lengthwise
  • 1 zucchini, sliced thinly lengthwise
  • 2 red onions, sliced thinly
  • 2 balls of mozzarella cheese, sliced
  • 4 tbsp of Parmesan cheese
  • 3 tbsp of olive oil
  • 2 garlic cloves, chopped
  • 2 tbsp of oregano
  • 2 tbsp of basil

Directions:

  1. Preheat oven to 350 degrees F.
  2. Sautee the garlic in the oil over a medium heat for 3 minutes.
  3. Add the tomato and simmer for 6-8 minutes. Set the tomato sauce aside.
  4. Grease a baking dish with oil.
  5. Layer the vegetables in the baking dish.
  6. First the eggplant, slat and pepper, oregano, basil, zucchini, onion, cheeses and the tomato sauce.
  7. Repeat until the baking dish is full.
  8. Place the baking dish in a 350-degree oven for 15-20 minutes.

Serves: 5-6 persons

 

 

 

Breakfast Casserole

Ingredients:

  • 1 cup chopped green pepper
  • 1 cup hot water
  • 1/2 cup chopped onion
  • 2 cups frozen diced hash brown potatoes uncooked
  • 1 can (10 ¾ oz) potato soup
  • 3/4 cup Shredded Cheddar Cheese
  • 1 tsp. Onion powder
  • 1/4 tsp. black pepper
  • 8 oz diced ham
  • 8 oz cooked sage sausage

Directions:

  1. Preheat oven to 350 degrees F.
  2. SPRAY medium nonstick casserole dish.
  3. Mix all ingredients together and put in dish.
  4. Cover with aluminum foil
  5. BAKE at 350°F for 45 to 50 minutes or until potatoes are cooked and cheese is melted

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