| Nancy’s Vegetable Casserole |
Recipe Type: Entree
- 1 Envelope Lipton Recipe Secrets Onion Mushroom Soup Mix
- 1/4 Cup Grated Locatelli Romano Cheese
- 2 Russet Potatoes, Cut into 1/4 Inch thick slices
- 1 Zucchini, Cut diagonally into 1/4 Inch thick slices
- 1 Jumbo Beefsteak Tomato, Cut into 1/4 Inch thick slices
- 1 Tablespoon Cabot Butter, Cut into small pieces
- Preheat your oven to 375°F.
- Take a small bowl and mix together the soup mix and Romano cheese. Set to the side.
- Spray nonstick cooking spray into a 1 Quart Casserole dish (shallow). Place the potato slices along the bottom of the dish, arranging so they overlap slightly. Sprinkle about 1/3 of your soup mixture on top.
- Place a layer of the zucchini slices on top (arranging the same way as the potatoes). Sprinkle 1/3 of your soup mixture over the zucchini.
- Place a layer of the tomato slices on top (arranging the same way as the potatoes). Sprinkle remaining soup mixture over the tomatoes.
- Take the cut up pieces of butter and add on top of the casserole.
- Put in the oven and let bake for 40 minutes. Take off cover and bake for another 10 minutes (or until the vegetables are tender).
Try adding different varieties of vegetables to your casserole.
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