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Veggie Casserole Recipe

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This recipe for Veggie Casserole is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large zucchini, thinly sliced
5 medium yellow squash, thinly sliced
4 c. broccoli florets
2 c. grated carrots
1 red bell pepper, chopped
1 large onion, chopped
2 1/2 c. shredded Swiss cheese
1/2 c. butter
2 c. sour cream
2 large eggs, lightly beaten
2 tsp. salt
1 1/2 tsp. ground black pepper
1 (6 ounce) box savory herb stuffing mix
2 c. French fried onion rings
Directions:
Directions:
Preheat oven to 350º. Lightly grease a 3-quart baking dish. In a large Dutch oven, combine zucchini, squash, broccoli, carrot, bell pepper, onion, and water to cover; bring to a boil over high heat. Reduce heat, and simmer for 10 minutes, or until vegetables are tender. Drain well.
In a large bowl, combine vegetable mixture, cheese, and butter, stirring until melted. Add sour cream, eggs, salt and pepper, stirring until combined. Add stuffing mix; stir well. Spoon mixture into prepared baking dish; bake for 20 minutes. Sprinkle casserole evenly with onion rings. Bake for 10-15 minutes longer, or until hot and bubbly. Serve immediately.

 

 

 

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