Green and Gold Casserole
photo by Jostlori
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 2 (10 ounce) tubes refrigerated crescent dinner rolls (16 rolls)
- 1⁄2 cup parmesan cheese, grated
- 1 1⁄4 lbs zucchini, halved lenthwise and sliced 1/4 inch thick
- 3 cups sliced mushrooms
- 1 large onion, halved lenthwise and sliced thin
- 1 -16 ounce sour cream
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 1 1⁄2 cups monterey jack cheese, shredded
directions
- Lightly grease 9X13 baking dish.
- Unroll 1 package crescent rolls and press evenly in baking dish to cover bottom, sealing perforations.
- Sprinkle with 1/4 cup parmesan.
- Bake 350* for 10-15 minutes until golden.
- Meanwhile, place zucchini, onions and mushrooms in a large steamer basket. Cover and steam 8-10 minutes. (I saute them until they water out, it's better that way I think.).
- Remove and set aside.
- In large bowl, stir together sour cream, flour and salt and pepper, then add zucchini mixture and artichokes.
- Turn into pan, spread evenly over crust and top with the monterey jack cheese.
- Unroll remaining crescent rolls, separate into triangles, and arrange them on top of cheese.
- Sprinkle with remaining parmesan and bake at 350* for 30-40 minutes until top is golden and filling is heated through.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)