Veggie Casserole
My thanks to my mom for this one.
Oil a baking dish
Layer 1: torn rye bread, we like a LOT
Layer 2: sliced or diced vegetable from garden
Layer 3: sliced or diced vegetable from garden
Layer 4: sliced or diced vegetable from garden
You get the idea. Cut veggies so they cook fast. Thick chunks take longer to bake. Be sure to have tomatoes and onions though, it just doesn't taste right without them. If I am in a hurry, I nuke them in the microwave to get them tender quickly.
Bake at 350ยบ for about an hour or until heated through depending on your oven. Optional: when finished cooking, top with any kind of cheese and put back in the oven for a few minutes.
I love this topped with soy sauce. John loves it "as is" as long as there is enough rye bread in it.
Side note: Love to bake in glass because it is so much easier to clean, however the bottom often gets burnt. Solution? Make an aluminum foil cover for bottom of the dish and use it over and over again.
