Recipe Corner: Vegetable Casserole



1 large onion, sliced

3 cloves garlic, minced

2 large carrots (or 1 1/2 cups of baby carrots), peeled and diced into pieces

2 medium zucchini, sliced in rounds

2 medium yellow squash, sliced in rounds

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1 each medium yellow and red bell pepper, diced or sliced into rings

1/2 pound asparagus, cut on the diagonal into bite-sized

1/2 pound fresh cut green beans, broccoli florets or cauliflower

1/2 pound fresh mushrooms, sliced

2 medium tomatoes, sliced

1/2 cup tomato sauce (optional)

1/4 cup chopped parsley

1 1/2 cups fresh bread crumbs or cracker crumbs

1/2 stick unsalted melted butter, to taste

Salt, pepper, dried or fresh chopped basil

1 cup grated Parmesan or Mozzarella cheese (or shredded Gruyere or Swiss cheese)

Unsalted butter or olive oil


Pre-heat oven to 375 degrees.

Combine the bread or cracker crumbs and melted butter until crumbly; set aside.

Sauté the onions and garlic in butter (or olive oil) until onions are translucent; set aside.

Combine the onion and garlic mixture with the carrots, zucchini, squash, bell pepper, asparagus, green beans, mushrooms, tomato sauce, parsley, and spices and pour into a prepared 2-quart casserole dish; toss a few times.

Top with the sliced tomatoes and bread crumb mixture, cover, and bake for 35 minutes or until golden brown.

Uncover, add the cheese for the last 10 minutes, and bake until bubbly.

Garnish with parsley, cilantro, sliced avocado, fried onions, or chopped fresh mint.

Serves 6.


*1/4 cup sherry or dry white wine may be added to this recipe. Two cups of diced fresh spinach may be added to this recipe.

**Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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