Tomato and Zucchini Casserole
- 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
- Arrange vegetables in alternate layers in a deep casserole dish. Sprinkle with herbs, salt, pepper to taste.
- Pour mushroom or celery soup over top.
- Pour oil over top and bake uncovered in a 325°F oven for 35-40 minutes, or till tender.
- Top with cheese, and crumbled bacon, and return to oven till cheese melts, about 5 minutes.
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RECIPE SUBMITTED BY
<p>I am a great grandmother, love to cook and bake, and love cooking with wine. I like to try new recipes, and enjoy sharing the kitchen with my husband, who has been cooking about 2 years.I love bread making, and have a?43 year old sourdough starter.I used to be an stna in home health care til I fell. My pet peeve is stupid commercials which assume all us public people are also stupid, and I especially don't like that gyco(may be spelled wrong) lizard. I'd love to step on him.</p>