Garden Casserole

Calorie.Less.Cooking's picture

Jan. 10, 2012

Ingredients

Potatoes 4 Medium , peeled and sliced
Onion 1 , sliced and separated into rings
Zucchini 1 Medium , sliced
Carrots 2 , pared and sliced
Tomatoes 2 , cut into small chunks
Water 1 Cup (16 tbs)
Chicken bouillon powder 1 Teaspoon
Pepper 1/4 Teaspoon
Dill weed 1 Teaspoon
Corn flake crumbs 1/4 Cup (4 tbs)
Lite line cheese slice 3

Directions

GETTING READY

1) Preheat oven to 375° F.

MAKING

2) Take a 2 quart casserole and spread potatoes at the bottom.

3) Arrange the onion rings over the potatoes.

4) Place a layer of zucchini, carrots and tomatoes.

5) Mix together hot water and bouillon powder until it gets completely dissolved.

6) Add dill weed and pepper.

7) Pour mixture over the casserole.

8) Cover and bake for about 1 hour.

9) Sprinkle with crumbs and arrange cheese slices.

10) Return back to the oven and bake for 15 more minutes.

SERVING

11) Remove from oven and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 6