Results 1 - 10 of 35 for zucchini tomato potato casserole

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Put zucchini in a medium size casserole dish. Cover with potato sticks. Top with slices of Cheddar cheese. Bake 20 minutes at 350°F.

In a casserole dish, layer potatoes and zucchini. Add undiluted soup cans. ... hour. You can add spices, but Italian bread crumbs have those too.

Slice potatoes thinly and cook ... bell pepper, stewed tomato liquid, bay leaf, basil and ... Stir in mushrooms, zucchini, stewed tomatoes and 4 ... 3 quart shallow casserole dish. Stir in salmon and scallops then potato cream sauce. Arrange remaining parsley ... crusty bread. Serves 4.

Preheat oven to 375 degrees. ... potatoes, tomatoes and zucchini (yellow and green squash may ... squash with the tomato slices and another tablespoon olive ... and 5 g. fat.

Preheat oven to 300 degrees. Grease casserole. Arrange potato slices on bottom and salt and pepper. Add zucchini slices and season. Halve tomatoes, ... dish and arrange tomato halves, cut side up. Combine ... for a crisp top.



In bowl, combine bread crumbs, ... slice enough unpeeled zucchini and peeled potatoes to fill a 1 1/2 quart casserole. Use about 3 or ... about 1/3 of tomato sauce over it, then alternate ... Italian sausage in casserole.

Cook diced potatoes in salted ... stiff and rather dry. Place in casserole. Cover with grated Cheddar cheese. Bake at 350 degrees for 45 minutes.

Put all in 13 x 9 x 2 inch pan (except cheese). Bake at 350 degrees for 1 1/2 hours. Sprinkle grated cheese over all and put in oven to ...

Place ingredients in layers until full in 1 1/2 quart casserole. Cover. Bake at 350 degrees for 45 to 50 minutes. Serves 6.

Brown sausage, drain excess fat. ... 2-2 1/2 quart casserole dish. Cover with layers of potatoes, onions, carrots, zucchini and rice. Add tomatoes with ... for 1 1/2 hours.

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