[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Veggie Casserole[/title][fusion_text]Week of Dec. 29th 2008 to Jan. 2nd 2009
VEGGIE CASSEROLE (Thanks to Grace Dembouski, Pierz, Mn.)
6 Cups thinly sliced Zucchini (3 large) 4 Cups thinly sliced Yellow Squash (5 medium)
4 Cups Broccoli Florets 2 Cups Grated Carrots (3 large)
1 Red Bell Pepper, chopped 1 Large Onion, chopped
2 1/2 Cups Shredded Swiss Cheese 1/2 Cup Butter
2 Cups Sour Cream 2 Eggs, Lightly beaten
2 Tsp. Salt 1 1/2 Tsp. Black Pepper
6 oz. Box Savory Herb Dressing 2 Cups French Fried Onion Rings
In a large kettle, put the zucchini, squash, broccoli florets, carrots, red pepper and onion. Add water to cover the vegetables. Over HIGH heat, bring to a boil. Reduce heat and simmer for 10-12 minutes or until vegetables are tender. Drain. Pour the vegetables into a large mixing bowl and add the cheese and butter. Stir until cheese and butter are melted. Add eggs, sour cream, salt and pepper. Stir to combine. Add stuffing mix and stir well. Spoon into a greased baking dish. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkle on the fired onion rings and then bake an additional 15 minutes.
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