July 22, 2010

VEGETABLE CASSEROLE


Printed from COOKS.COM


□   3 med. zucchini squash, 1" chunks
□   3 med. yellow squash, 1" chunks
□   1 med. bunch broccoli
□   1 med. head cauliflower
□   1 lb. okra
□   2 med. onions, chopped
□   2 carrots, sliced
□   5 ribs celery, chopped
□   1 green bell pepper, chopped
□   1 yellow or red (hot) pepper, chopped
□   1 1/2 sticks butter
□   1 can chicken broth
□   2 1/2 tbsp. cornstarch
□   1 tsp. salt
□   1 tsp. black pepper
□   12 slices American cheese
□   12 slices Swiss cheese
□   1 (10 oz.) cheddar cheese
□   1 can nacho cheese sauce



Mix celery, onions, peppers, salt and pepper in broth. Cook until tender. Add butter. Thin the cornstarch and add to mixture until it thickens.Cook each vegetable separately to tender crisp and drain. In large casserole dish, layer each vegetable, top each layer with the cheese slices, then pour small amount of onion celery mixture, continuing until each has been layered. Top with can of nacho cheese sauce.
Bake at 350 degrees until cheese is all melted, approximately 30 minutes.

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