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)

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.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana