Home Cooking Recipes
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Garden Vegetable Casserole
Chef:  Nancy Krier - Herrick, SD          Category:  Side Dishes

Ingredients:
3/4 cup uncooked rice
2 (large) tomatoes, peeled and sliced
1 (medium) zucchini, sliced
2 (small) carrots, peeled and sliced
1 onion, thinly sliced
1 cup Italian dressing (oil and vinegar type)
1/2 cup water
3/4 cup Mozzarella cheese, shredded












Directions: Preheat oven to 350°F. Grease medium sized casserole dish, or baking pan. Place rice in bottom of pan. Layer vegetable slices over rice. Mix dressing and water. Pour over vegetables. Cover and bake for about 1 1/2 hours, until vegetables and rice are tender. Uncover and sprinkle cheese over top. Return to oven for 10 minutes. Makes about 6 servings.

Notes:

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All Aboard Harvest