potatoes, sliced thin
zucchini, sliced
onions, sliced
fresh tomatoes, sliced
2 (10 oz ea.) cans cream of celery (or chicken) soup
2 cups grated 5 cheese mix (with Mozzarella and fresh Parmesan)
Italian bread crumbs, for sprinkling

In a casserole dish, layer potatoes and zucchini. Add undiluted soup cans. Put 1/2 cheese mixture before onions. Tomatoes on top. Add remaining cheese and sprinkle Italian bread crumbs on top.

Bake at 350°F for approximately an hour. You can add spices, but Italian bread crumbs have those too.

Submitted by: Cynthia Eller