Summertime vegetables make a great and quick casserole to serve any night of the week. Whether you grow your own or visit your local Farmer's Market, I am sure you agree they are well worth the trouble, nutritious, delicious and it's one of the many things that make us all anxious to see Summers' return.

I love visiting the local Farmer's Market and checking out all of the great fresh produce there. We try to go on Sunday mornings and there is always something new to see or taste. I also like to stock up for the cooler temperatures by buying extra and freezing it for soups and casseroles and usually have enough to last most of the winter. This year I had some left over at the beginning of Spring and made a great vegetarian soup and quiche with them. It was wonderful and tasted fabulous.

If you can get them, use the fresh herbs rather than the pre-packaged as they are the most fresh and flavorful and will add a wonderful succulent flavor to any dish.

If you enjoy quick preparation times a casserole is an absolute must. This vegetable casserole is always a fantastic summer dish to take to a picnic or family reunion. This is one of my favorite casseroles and I am certain that your family will love it. We do; it's healthy and delicious.

If you prefer, you can get the chopping and dicing done the night before or use you Cuisinart. Either way it will speed up the process and then all you will have to do is to combine and bake your dish. Many people prefer fresh grated cheese to pre-packaged cheeses and that is a bit tastier. It does retain more of its flavor if it is freshly grated and adds a very nice flavor to your casserole.

Ingredients:

1 Cup Shredded Cheddar Cheese
1 Cup Diced Carrots
Cup Diced Onion
1 Cup Chopped Broccoli
Cup Sweet Corn Kernels
1 Can Cream of Mushroom or Celery Soup
Tsp. Basil
Tsp. Parsley
Tsp. Salt
Tsp. Turmeric

Wash your vegetables well and chop them to whatever size you prefer. Mix the ingredients and seasonings, except for the cheese; thoroughly and then layer the vegetable mix on the bottom of a 1- quart casserole. Add a layer of cheese, then another layer of the vegetable mix and top with another layer of cheese. Add cup of milk, half-and-half or white wine, which I prefer and bake at 425 degrees for 40-45 minutes and serve alongside of your favorite salad or alone.

Serves 6-8 people.

Learn more about this author, M. L. Kiser.
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