MeMom's Vegetable Casserole
My mom has been making this recipe for years and we all just love it. If you don't have a mandolin to slice the veggies with (which I don't) you could also use the slicer attachment on your food processor. Of course if you're one who has time, patience and fabulous knife skills (which I also don't) you could slice by hand. The point is that everything needs to be pretty uniform in thickness so that everything bakes at the same rate.
The leftovers keep and re-heat very well so make a big pan and you'll have a light lunch or side dish during the week. I put my approximation of the quantities which will really depend on the sizes of your particular vegetables. Please Enjoy!
Recipe: MeMom's Vegetable Casserole
Ingredients:
4T. butter
2 cups bread crumbs (Mom uses the Vigo brand with Romano cheese)
6-8 smallish Yukon Gold Potatoes, sliced very thin
4 smallish zucchini, sliced very thin
4 smallish yellow squash, sliced very thin
1 small-medium sized Onion, sliced very thin
2 T. Garlic, minced more or less depending on your taste.
8-10 plum or Roma tomatoes, sliced very thin
1/2 cup basil, shredded
Cheddar Cheese, shredded
Directions:
Pre-heat oven to 350 degrees and grease a 13X9 pan.
In a frying pan, melt butter then add bread crumbs. Stir until the bread crumbs have evenly soaked up the butter. Turn off and set aside.
In the 13X9 pan:
Layer #1: cover the bottom of the pan with potatoes, overlapping them as you go.
Sprinkle lightly with salt and pepper
Layer #2: Sprinkle minced garlic over the potatoes then add a layer of sliced onions. Sprinkle lightly with salt and pepper.
Layer #3: Layer zucchini overlapping like you did with the potatoes. Sprinkle lightly with salt and pepper.
Layer #4: Layer yellow squash the same way. Sprinkle lightly with salt and pepper.
Layer #5: Layer tomato slices the same way.
Layer #6: Sprinkle basil all over the top of the tomatoes.
Cover the whole pan with aluminum foil and seal it as tight as you can.
Bake for 45 minutes or until vegetables are to your desired tenderness. Remove pan from oven and sprinkle on the cheddar cheese and then the bread crumbs. Bake uncovered for about 10 minutes or until cheese is melted and the bread crumbs are lightly toasted.
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The leftovers keep and re-heat very well so make a big pan and you'll have a light lunch or side dish during the week. I put my approximation of the quantities which will really depend on the sizes of your particular vegetables. Please Enjoy!
Recipe: MeMom's Vegetable Casserole
Ingredients:
4T. butter
2 cups bread crumbs (Mom uses the Vigo brand with Romano cheese)
6-8 smallish Yukon Gold Potatoes, sliced very thin
4 smallish zucchini, sliced very thin
4 smallish yellow squash, sliced very thin
1 small-medium sized Onion, sliced very thin
2 T. Garlic, minced more or less depending on your taste.
8-10 plum or Roma tomatoes, sliced very thin
1/2 cup basil, shredded
Cheddar Cheese, shredded
Directions:
Pre-heat oven to 350 degrees and grease a 13X9 pan.
In a frying pan, melt butter then add bread crumbs. Stir until the bread crumbs have evenly soaked up the butter. Turn off and set aside.
In the 13X9 pan:
Layer #1: cover the bottom of the pan with potatoes, overlapping them as you go.
Sprinkle lightly with salt and pepper
Layer #2: Sprinkle minced garlic over the potatoes then add a layer of sliced onions. Sprinkle lightly with salt and pepper.
Layer #3: Layer zucchini overlapping like you did with the potatoes. Sprinkle lightly with salt and pepper.
Layer #4: Layer yellow squash the same way. Sprinkle lightly with salt and pepper.
Layer #5: Layer tomato slices the same way.
Layer #6: Sprinkle basil all over the top of the tomatoes.
Cover the whole pan with aluminum foil and seal it as tight as you can.
Bake for 45 minutes or until vegetables are to your desired tenderness. Remove pan from oven and sprinkle on the cheddar cheese and then the bread crumbs. Bake uncovered for about 10 minutes or until cheese is melted and the bread crumbs are lightly toasted.
