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Wednesday, August 31, 2011

Celebrate the Harvest

Janet Groene’s
Green ‘n Gold Casserole

    Serve this rich, cheesy casserole as a vegetarian main dish or as a side dish with meat from the grill. It can be made now, baked later.

2 medium zucchini, finely diced (about 3 cups)
2 cans, 15 ounces each, whole kernel corn, drained
15-ounce can diced tomatoes with basil, undrained
20-ounce carton cottage cheese
 Half of an  8-ounce package of shredded Cheddar cheese
1 cup Italian seasoned bread crumbs
Squeeze bottle of margarine
    Butter a 9 X 13-inch casserole and mix zucchini, corn, tomatoes and cottage cheese. Cover with foil and bake 20 minutes at 350 degrees. Remove foil and drizzle lightly with margarine. Sprinkle with Cheddar cheese, then bread crumbs. Drizzle with more margarine and bake, uncovered, 20 minutes or until topping is toasty. Serves 4 as a main dish, 6 as a side dish.
    To fix now, bake later: Assemble casserole except for Cheddar and bread crumb topping. Refrigerate. Let stand 30 minutes at “room” temperature then add Cheddar, bread crumbs and margarine and bake as directed.    

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