Saute all the veggies (the artichokes can be added after you saute) and then drain--don't want the casserole to be watery. Add Ragu or something like it and some tomatoes paste and/or sauce.
Simmer for a few minutes. Let cool a little and pour into a greased casserole.
You can make this ahead of time, freeze it or serve it at once. You can also make as much or as little as you want.
Put mozzerella and parmesean cheese on top and bake
at 350 degrees until it is bubbly (30-60 minutes or more depending if it is frozen).
If you freeze the casserole, don't put the cheese on until you are ready to cook.
Originally Submitted
3/29/2009
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