Recipe

Summer Garden Veggie Casserole Recipe


Summer Garden Veggie Casserole Recipe Jaie / All my dishes
2 years, 3 months ago
Flavorful veggies with cheese...ahhhh! This can be used as a side dish or a vegetarian entreé.
Prep:30m Cook:105m Servings:6

Jaie

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Ingredients
  • 4 medium potatoes, scrubbed and sliced
  • 1/4-1/2 cup butter
  • 1 teaspoon dried sage
  • 1 teaspoon tarragon
  • 3 sweet red peppers, seeded and chopped
  • 1 small onion, chopped or use rings if you like
  • 1/2 cup uncooked Minute Rice®
  • 3 medium zucchini, thinly sliced
  • 4 medium tomatoes, sliced or in large chunks, there are no rules!
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded swiss cheese

Directions
  1. Grease a 2-1/2 quart casserole dish and arrange half the potato slices in overlapping rows.
  2. Dot with half the butter.
  3. Sprinkle with half the sage and tarragon.
  4. Add half each of the peppers, rice, onion and zucchini, in that order, and dot with remaining butter.
  5. Repeat layers as above.
  6. Sprinkle with some salt and pepper.
  7. Cover and bake at 350° for 1 hour and 30 minutes, until potatoes are done.
  8. Remove cover and top with tomatoes and cheeses.
  9. Bake 15 minutes more, until cheeses are melted.
  10. Remove from the oven and cover.
  11. Allow to "set" for 15 minutes before serving so it won't fall apart.

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