Vegetable Casserole 3

1-2 pounds zucchini (or eggplant, yellow squash or vegetable in season)

2 large onions

6 slices American cheese (fat-free)

Italian bread crumbs

Parmesan cheese

1 stick low-fat butter or margarine (1/4 lb)

Salt and pepper to taste

Touch of Tabasco

1/2 pound ham, diced (or any meat or seafood such as crawfish, crab meat or shrimp)

1 can cream of mushroom soup (reduced fat)

Paprika

Slice vegetables about 1/2 inch thick and cook until tender. Spray 8-1/2 x 11 inch pan with Pam.

Layer as follows: diced ham (or other meat); thin layer of bread crumbs; Parmesan cheese; onions; cheese; vegetables of choice; bread crumbs; Parmesan cheese.

Add seasoning to butter and melt. Pour over layers; top with bread crumbs and cream of mushroom soup. The soup is spooned on top in sections. Sprinkle with paprika and Parmesan cheese.

Spray top with fat-free butter; cover with foil and bake in oven until bubbly (45 minutes to 1 hour). When removed from oven and partially cooled, stir and let settle. Place in serving dish.

Serves 8.

Return To:
Casseroles - Quiches

www.cajun-recipes.com

Cajun Country -- New Iberia, Louisiana