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Zucchini Casserole

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Recipe from Liz Watson of Lexington, Ky.

1 stick butter
1 whole sweet onion
3 zuchinni (8" long)
1 can stewed tomatoes or 4 large fresh tomatoes
1 bell pepper (opt)
mushrooms (opt)
salt & pepper
sleeve of saltine crackers
1 T Thyme
dash red pepper
1T Italian seasoning
1 T minced garlic or 1 t garlic powder
Velveeta

Saute veggies in 1/2 stick butter until soft (not soggy). Add spices and simmer for 5-7 minutes on stove.

Transfer to 13x9 pan. Top with velveeta slices, then top with crushed saltines and dot with butter. Bake at 400 degrees until light brown (approx 15 minutes).

Good alone, with rice or mash potatoes!

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