Zucchini Casserole

• 2 large onions, sliced
• 2 c. diced celery
• 1 green pepper, diced
• 1/2 c. water
• 1/4 c. Crisco oil
• 8 medium zucchini, sliced 1/2-inch thick
• 1 c. sliced fresh mushrooms
• 1 c. bread crumbs
• 1 stick oleo
• 3 large fresh tomatoes, chopped
• 1 (8 oz.) can tomato sauce
• salt and pepper

1. In a large skillet, steam onions, celery and green pepper in 1/2 cup water until water evaporates and vegetables are soft.
2. Add oil and mushrooms; saute until lightly brown.
3. In a 2-quart greased baking dish, place a layer of zucchini, sauteed vegetables and bread crumbs.
4. Slice half of oleo over crumbs.
5. Layer tomatoes and sauce; salt and pepper to taste, then repeat layers.
6. Cover with foil; bake at 400u0b0 for 30 minutes.
7. Reduce heat to 350u0b0. Bake 15 minutes longer, uncovered.
8. Serves 8 to 10.

onions, celery, green pepper, water, crisco oil, zucchini, mushrooms, bread crumbs, oleo, fresh tomatoes, tomato sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741149 (may not work)