Summer Vegetable Casserole Tuesday, August 24, 2010
I first did this recipe on August 27, 1990. I think it has held up rather well.
2 cups each zucchini and whole kernel corn
1 cup each diced celery and chopped onion
½ cup parsley, chopped
1 clove garlic, minced
1 cup Cheddar cheese, grated
1 can cream of celery soup
2 eggs, beaten
1 cup milk
1 cup dry bread crumbs
½ cup grated Parmesan cheese
Combine zucchini, corn, celery, onion, parsley, garlic and grated cheese. Place in a lightly greased 1 ½ quart casserole. Beat the eggs and stir in the celery soup. Slowly mix in the milk. Pour this mixture over the vegetables. Top with the bread crumbs mixed with the Parmesan cheese. Bake in a preheated 350 deg oven about 45 minutes or until vegetables are tender and the top is brown.