Vegetable Casserole

Vegetable Casserole

Vegetable Casserole

Ingredients

1 teaspoon salad oil
2 medium green green peppers, cut into small cubes
1 large mild onion, sliced fairly thick
1 can whole tomatoes, with the juice
1 teaspoon oil
1 large zucchini squash, sliced
1 clove garlic, crushed
1 box frozen corn, completely thawed and drained
Salt and pepper
Accent
1/2 teaspoon sugar

Method

Saute in 1 teaspoon salad oil - 2 medium green peppers, cut into small cubes, 1 large mild onion, sliced fairly thick; until the onion is a little transparent.  

Then add: 1 can whole tomatoes, with the juice, let simmer until the peppers and onions are cooked but still crisp. 

In another pan with 1 teaspoon oil, saute 1 large zucchini squash, sliced with 1 clove garlic, crushed.  Add the rest of the vegetable mixture. Add 1 box frozen corn, completely thawed and drained.  Simmer a few minutes (2-3) until the corn is cooked. 

Season to taste with salt, pepper, Accent, and 1/2 teaspoon sugar. 
 

Notes:
Jimmy enthuses - me too!

Mine
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