Name: Vegetable Casserole
Prep time: 30 min
Cook time: 24 min
Yield: 4
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

⏱️ Ready in 54 min 🥄 Prep 30 min 🔥 Cook 24 min 👥 4 servings 👁️ 1 views

Vegetable Casserole is an impressive dinner you can prepare in just 54 minutes. Made with . mixed vegetables (california), small pkg. brussels sprouts, cream of mushroom soup, small pkg. velveeta cheese and dehydrated onions, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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👨‍🍳 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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