Green And Gold Casserole
- 2 pkg. (16) refrigerated crescent rolls
- 1/2 c. grated Parmesan cheese
- 1 1/4 lb. zucchini, halved lengthwise and sliced 1/4-inch thick (4 c.)
- 3 c. sliced fresh mushrooms (8 oz.)
- 1 large onion, halved lengthwise and sliced
- 1 (16 oz.) carton sour cream
- 1/4 c. flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 can cream of celery soup
- 1 (6 oz.) jar marinated artichoke hearts, drained and chopped
- 1 c. shredded Monterey Jack cheese (4 oz.)
- Lightly grease a 13 x 9 x 2-inch baking pan. Unroll 1 package of crescent rolls; press evenly in pan to cover bottom, sealing perforations. Sprinkle with 1/4 cup of the Parmesan cheese. Bake in a 350u0b0 oven for 10 to 154 minutes or until golden.
crescent rolls, parmesan cheese, zucchini, mushrooms, onion, sour cream, flour, salt, pepper, cream of celery soup, hearts, shredded monterey jack cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=78720 (may not work)