Name: Vegetable Casserole
Ingredients: 1 pkg. mixed vegetables (California); 1 small pkg. Brussels sprouts; 1 can cream of mushroom soup; 1 small pkg. Velveeta cheese; 1 can dehydrated onions; 1/2 c. all-purpose flour; 3/4 tsp. garlic powder; 1/2 tsp. salt; 1/2 tsp. black pepper; 4 large zucchini (about 2 lb. total), trimmed, cut lengthwise into 1/4-inch-thick slices; 1/4 c. vegetable oil; 2 (14.5 oz.) cans Italian-seasoned recipe-ready diced tomatoes; 1/4 to 1/2 tsp. red pepper flakes; 1 1/4 c. shredded Mozzarella cheese; 1/2 c. shredded Asiago cheese; 1/4 c. grated Parmesan cheese; 6 large zucchini (about 3 lb.); 1 tbsp. olive oil; 4 slices bacon (about 1/4 lb.), chopped; 1/2 tsp. onion salt; 1/4 tsp. garlic powder; 1/4 tsp. ground nutmeg; 1/8 tsp. cayenne; 1/4 c. packaged unseasoned bread crumbs; 1 c. shredded Gruyre cheese

Vegetable Casserole

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Vegetable Casserole is an impressive dinner. Made with 1 pkg. mixed vegetables (california), 1 small pkg. brussels sprouts, 1 can cream of mushroom soup, 1 small pkg. velveeta cheese and 1 can dehydrated onions, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Heat oven to 375°. Coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Cut 1/8 to 1/4-inch thick lengthwise slice from each zucchini. Chop the slices and reserve.

Using a melon baller or small spoon and starting from cut side, scoop out most of flesh from each zucchini, leaving a shell. Chop together the flesh and add the reserved chopped slices.

Reserve the zucchini "boats."

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