Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Summer Vegetable Casserole

2 tablespoons raw rice
3 zucchini squash, sliced in rounds
3 yellow squash, sliced in rounds
1 large onion, sliced in wedges
2 large tomatoes, sliced in wedges
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon brown sugar
2 tablespoons butter or margarine

These are all juicy vegetables so cut into thick slices. Do not add any liquid to casserole. Butter a 2-quart casserole dish. Put raw rice in the bottom. Layer sliced vegetables in order listed above. Sprinkle salt, pepper and brown sugar between each layer and on top. Cut butter into small pieces and dot on top of casserole. Cover and bake at 325 degrees F for 1 hour

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints
Videos + Recipes