GREEN AND GOLD CASSEROLE

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Green and Gold Casserole image

This meatless side-dish casserole was affectionately dubbed "Trough Delight" by my husband. It's rich and tasty and is a huge hit at potlucks. You could even cut them up small and serve as appetizers. From my well-used recipe card I think this came from Better Homes and Gardens, 1987. It's SO good! I hope you try it!

Provided by Chef PotPie

Categories     Onions

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

2 (10 ounce) tubes refrigerated crescent dinner rolls (16 rolls)
1/2 cup parmesan cheese, grated
1 1/4 lbs zucchini, halved lenthwise and sliced 1/4 inch thick
3 cups sliced mushrooms
1 large onion, halved lenthwise and sliced thin
1 -16 ounce sour cream
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 1/2 cups monterey jack cheese, shredded

Steps:

  • Lightly grease 9X13 baking dish.
  • Unroll 1 package crescent rolls and press evenly in baking dish to cover bottom, sealing perforations.
  • Sprinkle with 1/4 cup parmesan.
  • Bake 350* for 10-15 minutes until golden.
  • Meanwhile, place zucchini, onions and mushrooms in a large steamer basket. Cover and steam 8-10 minutes. (I saute them until they water out, it's better that way I think.).
  • Remove and set aside.
  • In large bowl, stir together sour cream, flour and salt and pepper, then add zucchini mixture and artichokes.
  • Turn into pan, spread evenly over crust and top with the monterey jack cheese.
  • Unroll remaining crescent rolls, separate into triangles, and arrange them on top of cheese.
  • Sprinkle with remaining parmesan and bake at 350* for 30-40 minutes until top is golden and filling is heated through.

Nutrition Facts : Calories 305.3, Fat 11.1, SaturatedFat 5.4, Cholesterol 49.1, Sodium 559.6, Carbohydrate 38.4, Fiber 4.2, Sugar 4.7, Protein 13.9

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