Friday, July 24, 2009

Zucchini & Carrot Casserole


I love zucchini!

When zucchini season rolls around everyone usually has tons of it to give away from their gardens. Which is a good thing because for the past 2 years I have had NO luck at all growing it.

I like to cube it or shred it up and freeze it for later in the year when the prices are so high.
But I also use lots of it while it's fresh. Whether it's in a cake, casserole or just sauteed in a little butter or olive oil.

So here's a casserole that I threw together one day last week and thought that I'd share it with you. You could actually throw in other favorite veggies if you wanted.


Zucchini & Carrot Casserole

1 large zucchini, cut in bite size chunks
1 cup (or more) shredded carrots
1 tsp. dried minced onion
1 can cream of celery soup
1/3 cup water
1 to 1 1/2 cups Velveeta, cubed
bread crumbs
salt & pepper

Grease a 13X9 pan.
Place zucchini chunks & carrot shreds in pan.
Sprinkle with salt, pepper & minced onion.
In a bowl, whisk together soup & water & pour over vegetables.
Put Velveeta cubes on top & sprinkle with bread crumbs.
Cover & bake for 50-60 minutes.
Uncover and bake another 10 minutes.

5 comments:

lisa said...

OH MY that looks delicious!!! I will be trying it this weekend....Lisa

Olde Dame Penniwig said...

Yum! Gosh I love Velveeta and on top of zucchini, hooray!

Anonymous said...

So YUMMY! Jessica

Pamela

Janet, said...

that sounds good. I don't have zucchini, but I use yellow squash in my casseroles.

Apple Tree Cottage said...

Oh, my mouth is watering!!!! Thanks for yet again, one of your wonderful recipes! The squash bugs devoured our plants so I have to rely on the Farmer's Market to get my squash. This is certainly going to be on my table this week....
Hugs, Martha