Total Calories: 315
Slice potatoes thin and spread over bottom of a medium-size, ungreased casserole dish. Place onions, in rings, over potatoes. Cut zucchini in half, remove seeds, and cut in small chunks. Spread over previous layer. Cut tomatoes in small chunks. Place over squash. Slice carrots thin and place throughout casserole. Pour chicken broth over entire casserole. Add salt and pepper to taste. Cover dish and bake at 375° for 1 hour or until vegetables are softened, but crisp. Mix bread cubes with melted butter until all are coated. Sprinkle grated cheese and bread cubes over entire casserole. Return to oven. Bake, uncovered, for 15 minutes longer.
This Garden Casserole recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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