VEGETABLE CASSEROLE

Hi everyone. I hope you had a wonderful weekend.  After the rain on Saturday, Sunday turned out to be the perfect Spring day.  Summer is coming.  I promise.

I am always trying to find ways to perk up vegetables and serve them in some other way.  A long time ago when all my children were home, I experimented with this dish and it turned out to be a great way to fix veggies.  It makes a great side dish or you could serve it for lunch with a salad and some toasty bread.  I think you will like this a lot.

VEGETABLE CASSEROLE

1 quart casserole buttered
About 3 oz of Mascarpone cheese (room temp)
1 1/4 cups of Ricotta (room temp)
2 eggs beaten
Juice of one lemon
3/4 tsp Herbes de Provence
1/4 of an onion minced very fine
1tsp salt
1/4 tsp black pepper
2 1/2 cups of cooked vegetables.  Get the packaged mixed veggies of your choice.  Cook and drain. (cook just until al dente.)

Preheat oven to 350 degrees.  Blend the Mascarpone, Ricotta until smooth.  Mix in the eggs, lemon juice, Herbes de Provence, onion salt and pepper.  Add the cooked vegetables (well drained) and mix in gently.
Pour into the buttered casserole.  Cover casserole with a mixture of bread crumbs and melted butter.
Bake for about 25  to 30 minutes until bubbly.

A great way to serve vegetables.  And quick and easy.  Great with Chicken, Pork Chops even Fish.  Try it soon.

Thanks for stopping in today
Ciao
Grayce