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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A yummy way to get lots of veggies! Omit the bacon if desired. The recipe (minus the bacon) is from Cooking the Dutch Oven Way by W Woodruff. I have adapted the recipe to an oven-proof casserole dish. Ingredients:
1 tablespoon margarine |
3 cups bread cubes, coarsely chopped |
1 (16 ounce) can peas, drained |
2 cups asparagus |
1 onion, chopped |
2 tablespoons green chilies, diced |
1 cup mushroom, sliced |
1 cup skim milk |
1/2 teaspoon black pepper |
Directions:
1. Begin cooking bacon.
2. Preheat oven to 375 Fahrenheit.
3. Melt the margarine and pour into the bottom of casserole dish.
4. Place half the bread cubes into the bottom of the casserole dish.
5. Layer the veggies on top of the bread cubes.
6. Cover with the remaining bread cubes.
7. Mix black pepper with milk and pour over the bread cubes.
8. Add fully cooked bacon to the top of the bread cubes (crumbled or in strips, your choice).
9. Cover and bake approximately 25 minutes, or until milk is almost absorbed. If veggies have not reached desired softness, add more milk and bake longer.
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