Green and Gold Casserole

Recipe by Chef PotPie

This meatless side-dish casserole was affectionately dubbed "Trough Delight" by my husband. It's rich and tasty and is a huge hit at potlucks. You could even cut them up small and serve as appetizers. From my well-used recipe card I think this came from Better Homes and Gardens, 1987. It's SO good! I hope you try it!

Top Review by echo echo

This is fabulous, creamy but with some bite. I made it as a side dish, but look forward to making it again as an appetizer so I can share it with a whole group of people.

Ingredients Nutrition

  • 2 (10 ounce) tubes refrigerated crescent dinner rolls (16 rolls)
  • 12 cup parmesan cheese, grated
  • 1 14 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
  • 14 cup flour
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 12 cups monterey jack cheese, shredded


  1. Lightly grease 9X13 baking dish.
  2. Unroll 1 package crescent rolls and press evenly in baking dish to cover bottom, sealing perforations.
  3. Sprinkle with 1/4 cup parmesan.
  4. Bake 350* for 10-15 minutes until golden.
  5. 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.).
  6. Remove and set aside.
  7. In large bowl, stir together sour cream, flour and salt and pepper, then add zucchini mixture and artichokes.
  8. Turn into pan, spread evenly over crust and top with the monterey jack cheese.
  9. Unroll remaining crescent rolls, separate into triangles, and arrange them on top of cheese.
  10. Sprinkle with remaining parmesan and bake at 350* for 30-40 minutes until top is golden and filling is heated through.

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