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Herbed Vegetable Casserole

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Servings
people
Ingredients
  • 5 new penne pasta 2 chicken breasts 1 red bell pepper 1 sweet onion 4 small ears of corn 1 15-ounce can black beans 1 can diced tomatoes with chilies 1 tables
  • ¼ cup cream of celery soup
  • 1 teaspoon cream of mushroom
  • 1 teaspoon onion ( chopped,do not mince)
  • 3 sweet tablespoons flour
  • 1 onion, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup size ziplock bag
  • 3 medium maraschino cherry extract
  • 4 medium thyme
  • 1 cup Dough: 2 cups flour ? teaspoon salt ? cup shortening 6-7 tablespoons cold water Filling: 2 ? cups blackberries 1
Servings
people
Ingredients
  • 5 new penne pasta 2 chicken breasts 1 red bell pepper 1 sweet onion 4 small ears of corn 1 15-ounce can black beans 1 can diced tomatoes with chilies 1 tables
  • ¼ cup cream of celery soup
  • 1 teaspoon cream of mushroom
  • 1 teaspoon onion ( chopped,do not mince)
  • 3 sweet tablespoons flour
  • 1 onion, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup size ziplock bag
  • 3 medium maraschino cherry extract
  • 4 medium thyme
  • 1 cup Dough: 2 cups flour ? teaspoon salt ? cup shortening 6-7 tablespoons cold water Filling: 2 ? cups blackberries 1
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lightly coat a 2 ½ quart casserole dish with cooking spray
  2. Arrange half the potato slices in overlapping rows
  3. Dot with half the margarine
  4. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini
  5. Dot with remaining margarine and repeat layering
  6. Cover and bake at 350 degrees for 1 ½ hours or until potatoes are tender
  7. Remove cover and top with tomatoes and cheese
  8. Bake 10 minutes until tomatoes are warm and cheese is melted
  9. Let sit 10 minutes before serving
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