Thursday, September 16, 2010

Summer Garden Casserole

We made this simple and healthy casserole at our Relief Society Activity Night as a group, then each of us brought one home for dinner tonight. All of the women loved it and I can't wait to bake mine this afternoon. It's a great way to use some of the zucchini that gets piled up during the harvest season of the year! Loved it and it's so versatile. There were no specific amounts to any of the ingredients. It's a "little of this and a little of that" type recipe.

Layer loosely in the pan...(enough to cover the layer below)
chopped zucchini (quartered lengthwise then sliced)
chopped carrots (quartered lengthwise, then sliced)
salt and pepper to taste
frozen corn or fresh corn cut off the cob
about 1/2 cup uncooked rice
finely chopped onion
browned hamburger (cooked with onions and peppers or how you like it...mine had garlic too)salt and pepper again to taste
Pour tomato juice over the entire thing (don't make things float, but add enough that it will moisten everything in the pan). Cover with foil and bake for 2 hours at 350 degrees. Enjoy!

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