Vegetables
Asparagus and Pea Casserole Serves 8 1 can asparagus spears, drained 1 can LeSueur sweet peas, drained 1 can cream of mushroom soup, undiluted 1 cup Cheddar cheese, shredded (extra cheese for topping)
Preheat oven to 350 degrees. In a casserole dish, layer peas, asparagus, cheese, and soup. Sprinkle top with additional Cheddar cheese. Bake at 350 degrees about 20 minutes until cheese melts. From Terry Decoudres The Nunns’ Cookbook
Baked Zucchini Casserole Serves 4 to 6 4 zucchini squash (unpeeled and sliced) 1 small onion, sliced 2 medium tomatoes, sliced (or 1 can chopped/diced tomatoes) 4 slices American cheese 4 slices raw bacon, chopped parsley oregano
Preheat oven to 350 degrees. In Pyrex dish, layer in order: zucchini, onion, tomatoes, cheese, and bacon. Sprinkle with parsley and oregano. Bake at 350 degrees for 30 to 40 minutes. Lucille Sineath
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