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| ZUCCHINI CASSEROLE | |
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2 med. tomatoes, chopped 2 tbsp. brown sugar 1 sm. onion 1 tsp. garlic salt 1/2 c. sharp Cheddar cheese 1/2 c. Mozzarella cheese 1/2 c. Velveeta cheese 1 c. shell macaroni, cooked 3 tbsp. barley 1 carrot, chopped 1 celery stick chopped 1/4 c. cabbage, chopped 1 sm. or med. zucchini, chopped or cut in sm. pieces In 1 1/2 or 2 quart casserole, place chopped tomatoes sprinkled with barley, garlic salt and brown sugar. Add carrots, macaroni, celery and cabbage. Fill the casserole with small pieces of zucchini heaped up so that the zucchini is touching the lid. Bake at 350°F for 50 minutes. Add the cheese and bake for 10 minutes. | |
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recipe reviews #78981
Kathyann (Maine) says:
I loved the casserole and will make it again....but the directions left out the onions and didn't say whether or not to cover it. Next time, I'll cover with foil. The taste was wonderful. The brown sugar gave a nice sweetness, the onions and carrots had a nice crunch and it was beautiful (I used a glass casserole dish.). It was super easy.
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