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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Very Veggie Lasagna

2 medium carrots, julienned
1 medium zucchini, cut into 1/4 inch slices
1 yellow summer squash, cut into 1/4 inch slices
1 medium onion, sliced
1 C. broccoli florets
1/2 C. sliced celery
1/2 c. julienned sweet red pepper
2 garlic cloves, minced
1 tsp. salt
2 Tbsp vegetable oil
1 jar (28 oz) spaghetti sauce
14 lasagna noodles, cooked and drained
4 C. (16 oz) shredded mozzarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 C. spaghetti sauce in a greased 13in x 9in x 2 in baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the beggies, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 degrees for 60-65 minutes or until bubbly. Let stand for 15 mknutes before cutting.

Serves 12

From April/May 2000 issue of Taste of Home magazine.