Serves: 8
Total Calories: 315

4 medium-size potatoes, peeled
2 onions, sliced
1 medium-size zucchini
4 or 5 tomatoes
3 carrots, pared
1 cup chicken broth
salt and pepper
1/4 cup butter, melted
1 cup small bread cubes
2 cups grated Cheddar cheese

Slice potatoes thin and spread over bottom of a medium-size, ungreased casserole dish. Place onions, in rings, over potatoes. Cut zucchini in half, remove seeds, and cut in small chunks. Spread over previous layer. Cut tomatoes in small chunks. Place over squash. Slice carrots thin and place throughout casserole. Pour chicken broth over entire casserole. Add salt and pepper to taste. Cover dish and bake at 375° for 1 hour or until vegetables are softened, but crisp. Mix bread cubes with melted butter until all are coated. Sprinkle grated cheese and bread cubes over entire casserole. Return to oven. Bake, uncovered, for 15 minutes longer.

Nutritional Facts:

Serves: 8
Total Calories: 315
Calories from Fat: 136

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