Prep 10 mins
Cook 15 mins
This is from The Great American Favorite Brand Names Cookbook. I'm trying to get as many of these recipes posted before I have to return the book to the library. When I try it, I'll come back and let you know some more about it. If anyone else tries it, please do the same.
- 4 cups mushrooms, sliced
- 4 cups zucchini, sliced
- 1⁄4 cup margarine
- 1⁄2 cup spaghetti sauce
- 1⁄4 lb Velveeta cheese, cubed
- 2 teaspoons dried oregano leaves, crushed
- In large skillet, saute vegetables in margarine until crisp-tender. Drain.
- Reduce heat to low. Add sauce, Velveeta cheese and oregano; stir until Velveeta is melted.
Definitely a keeper! Leftovers are good with scrambled eggs the next morning. My husband, a meat and potatoes guy, loved it!