Layer These Simple Ingredients Into A Baking Dish And You’ll End Up With The Tastiest Meal On The Planet
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Maybe it was the breadcrumbs in between the vegetable layers, or the cheese on top of the casserole – I don’t know.
Needless to say my Mom cooked it twice a week from that moment on! This recipe reminds me of that casserole and it makes a perfect side dish or even main course for your dinner. Feel free to make a double batch and go for seconds! This is such a lean and healthy dish you can eat it without feeling guilty. You can add your favorite herbs and spices to make it even more flavorful. I love adding oregano and black pepper. You can choose whatever cheese you like, but stick with the low fat options to keep it light.
Ingredients
1 lb vegetables (tomatoes, potatoes, peppers – use your favorite)
2 yellow onions
½ cup Borden milk (substitute cream for a richer version)
½ cup grated cheese
½ cup breadcrumbs
salt, pepper and paprika to taste
1 tbsp Bertolli olive oil
Instructions:
Spray a 9 inch baking dish with cooking spray or grease with olive oil.
Slice the onions into rings. Saute just until translucent, set aside. Slice all the veggies you are using, into thin discs.
Preheat the oven to 375 F.
Layer the veggies in the baking dish, starting with the tomatoes. Sprinkle white breadcrumbs and seasonings over each layer before proceeding to the next. End with a layer of either potatoes or tomatoes.
Pour the milk or cream on top of the vegetables. Top with remaining bread crumbs and grated cheese.
Bake for 40 minutes or until the dish turns golden on top.
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Quick tip: When you layer the vegetables in the baking dish, never end with onions! They’ll end up burned on top of the casserole.