Garden Casserole
By
Lori Cole Brandes
@lorjonbran
1
Every year we look forward to our vegetable garden and it seems like the vegetables are always ready at the same time. So, I devised a casserole that would include a lot of our vegetables we grow in the garden. This is a well received dish that we like to take to picnics and parties. Be ready to pass out this recipe, because people will ask for it! ENJOY!
Ingredients
- 1 medium
- zucchini
- 1 medium
- yellow squash
- 1 medium
- tomato
- 1/2 c
- diced onion
- 1/2 c
- diced green pepper
- 1 c
- sliced mushrooms
- 2 to 3 c
- spaghetti sauce
- 2 clove
- minced garlic
- 1 pkg
- ground sausage, cooked (can use hot to kick it up a notch)
- 1/4 tsp
- red pepper flakes, (optional)
- 1 to 2 medium
- finely chopped jalapenos (optional)
- 1 tsp
- garlic powder
- 1/2 tsp
- onion powder
- 1/2 tsp
- of each salt and pepper (to taste)
- 1 c
- cheese curd (can use shredded cheese)
- 1/2 c
- bread crumbs
- 1/2 c
- freshly shredded parmesan cheese
How to Make Garden Casserole
- 1Preheat oven to 350 degrees. Put all ingredients (except cheese curd, bread crumbs and parmesan as they are your topping) into a large mixing bowl and toss until well incorporated. Once ingredients are tossed, transfer to a greased uncovered 2 qt. casserole dish.
- 2Sprinkle the cheese curd, bread crumbs, and parmesan over the top. Bake this in the oven for 40 to 50 minutes. The top should be browned and bubbly all over.
