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Autumn Vegetable Casserole

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“This earthy dish smells wonderful while baking and once you taste this creation you're sure to add it to your favourites list! It is great reheated and is superb for potluck. Feel free to change out the veggies for ones that suit your palate but I think you'll find this is a good combo. I do not measure anything when I make this, it's all about a shake and a dash. Have fun with it, it's so yummy! If you are vegan or want it to be pareve just omit the cheese.”
READY IN:
1hr 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
  2. Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
  3. Top with tomato slices and the remaining oil,s&p, crumbs.
  4. Sprinkle on the cheese.
  5. Bake uncovered in a 350F oven for 1 hour.
  6. Let stand 10 minutes before slicing.
  7. YUMMY!

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