Garden Casserole Recipe
Ingredients
| Potatoes | 4 Medium, peeled | |
| Onion | 1 | |
| Zucchini | 1 Medium, sliced | |
| Carrots | 2 | |
| Tomatoes | 2 | |
| Water | 1 Cup (16 tbs) | |
| Chicken bouillon powder - 1 teaspoon | ||
| Pepper | 1/4 Teaspoon | |
| Dill weed | 1 Teaspoon | |
| Corn flake crumbs | ||
| Lite-line cheese - 3 slices | ||
Directions
GETTING READY
1) Preheat oven to 375° F.
MAKING
2) Take a 2 quart casserole and spread potatoes at the bottom.
3) Arrange the onion rings over the potatoes.
4) Place a layer of zucchini, carrots and tomatoes.
5) Mix together hot water and bouillon powder until it gets completely dissolved.
6) Add dill weed and pepper.
7) Pour mixture over the casserole.
8) Cover and bake for about 1 hour.
9) Sprinkle with crumbs and arrange cheese slices.
10) Return back to the oven and bake for 15 more minutes.
SERVING
11) Remove from oven and serve hot.
1) Preheat oven to 375° F.
MAKING
2) Take a 2 quart casserole and spread potatoes at the bottom.
3) Arrange the onion rings over the potatoes.
4) Place a layer of zucchini, carrots and tomatoes.
5) Mix together hot water and bouillon powder until it gets completely dissolved.
6) Add dill weed and pepper.
7) Pour mixture over the casserole.
8) Cover and bake for about 1 hour.
9) Sprinkle with crumbs and arrange cheese slices.
10) Return back to the oven and bake for 15 more minutes.
SERVING
11) Remove from oven and serve hot.
Chef
