Vegetable Casserole
13 ingredients
13 steps
Ingredients
- 34 cup zucchini, Chopped
- 34 cup summer squash, Chopped
- 1 small onion, Chopped
- 2 garlic cloves, minced
- 12 cup tomatoes
- 34 cup portabella mushroom
- 4 ounces reduced-fat cream cheese
- 14 cup parmesan cheese
- 14 cup water
- 3 tablespoons fresh dill
- 2 tablespoons arugula
- olive oil
- flour
Directions
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1First, you'll want to get a sauce pan on the stove.
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2Once it's hot add the olive oil and half of the onion, cook for one minute add half of the garlic and cook for one minute more.
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3Now you'll want to add in the cream cheese and flour.
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4Stir to combine the ingredients then add parmesan cheese.
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5Here you may want to add more olive oil then water.
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6Let simmer.
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7Now add all of your chopped veggies and herbs into a baking pan.
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8Drizzle with olive oil, add salt and pepper to taste.
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9Let it cook for 45 minutes in a 350 degree oven.
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10For the yummy part.
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11Pour the cream cheese mixture over the veggies and let bake for another 15 minutes.
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12Top with bread crumbs or french onions.
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13Let stand and enjoy.
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