Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

ZUCCHINI CASSEROLE

3 c. chopped zucchini (or your

favorite squash, peel first)

1/2 c. oil

1 sm. onion, chopped

1/2 tsp. marjoram

1/8 tsp. pepper

1/4 tsp. salt

1 c. Bisquick

1/2 c. Parmesan cheese

1 tsp. parsley flakes

4 beaten eggs

Mix all ingredients and pour mixture into a 9 inch pie plate. Bake at 350 degrees for 30-35 minutes, or until golden. Serve warm.

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BROCCOLI CASSEROLE

1 lg. bag chopped broccoli

1 c. grated sharp cheese

2 beaten eggs

1 can mushroom soup

2 tsp. onion flakes

Cook broccoli and drain. Pour sauce over and bake at 350 degrees for 20 minutes.

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CRUNCH - TOP POTATOES

1/3 c. butter

3 or 4 lg. baking potatoes, pared and cut in 1/2 in. slices 3/4 c. crushed corn flakes or 1 c. potato chips

2 tsp. salt

1 1/2 tsp. paprika

1 1/2 c. shredded Sharp process cheese

Heat oven to 375 degrees. Melt butter in jelly - roll pan in 375 degree oven. Add single layer of potatoes, turn once in butter. Mix remaining ingredients, sprinkle over. Bake 1/2 hour or until done.