Tomato and Zucchini Casserole

Submitted by Lou6566

"Wonderful way to use up zucchini. Luscious, with cheese, and creamy with mushroom or celery soup. Sprinkle with crumbled bacon and it's a dish fit for a king."

 

• Ready In: 51mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 3 -4 peeled zucchini, sliced 1/2 thick 2 green peppers cut in 1-inch squares 4 large tomatoes, sliced 1/2 thick
• 2 large onions, sliced 1/2-inch thick
• 1 teaspoon oregano
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup vegetable oil
• 1⁄2 - 3⁄4 cup any shredded cheese (your favorite)
• 1 (10 1/2 ounce) can cream of celery soup or (10 1/2 ounce) can cream of mushroom soup
• 1⁄4 cup bacon, crumbled

directions

1. Arrange vegetables in alternate layers in a deep casserole dish. Sprinkle with herbs, salt, pepper to taste.
2. Pour mushroom or celery soup over top.
3. Pour oil over top and bake uncovered in a 325°F oven for 35-40 minutes, or till tender.
4. Top with cheese, and crumbled bacon, and return to oven till cheese melts, about 5 minutes.

Reviews

[Shanna Bittner-Bore]

I really like this recipe, though it can get kinda sloppy. I skipped the peppers because I don't like them. My BF said it looked "gross," but I thought it was very tasty.