Zucchini Casserole

Ingredients

• 2 or 3 carrots (sliced thin)
• 2 large yukon gold potatoes (sliced tin)
• 1 onion (sliced thin)
• 8 cups sliced zucchini (sliced thick)
• 2 8 oz. cans tomato sauce
• 5 slices of bread, cubed
• 1/2 pound velveeta cheese, cubed
• 3/4 cup of sharp cheddar cheese
• oregano, to taste
• parsley, to taste
• kosher salt, to taste
• 3 cloves of garlic, finely chopped
• Optional: 1 pound ground beef

Directions

1. Cook carrots, potatoes, onions, and zucchini with tomato sauce in a large pot over medium heat. Immediately add the oregano, parsley, salt, and garlic. When the mixture starts to bubble, reduce to low heat. Cover and cook for 45 min.
2. Preheat oven to 350 degrees.
3. Turn off heat. Add velveeta to pot and stir until melted. Gently stir in bread.
4. Pour mixture into a greased casserole dish and bake for 40 minutes. Remove from oven and sprinkle 1/2 cup to 3/4 cup of cheddar cheese on to (depending on how cheesy you like it). Return to oven for five minutes, or until cheese is melted and slightly browned and the casserole is hot and bubbling. You could also pop it under the broiler instead.
5. Scoop a big hunk onto plate and serve!
6. Version if you are using meat.
7. Brown the beef in a pot. Add the carrots, potatoes, onion, zucchini, tomato sauce, oregano, garlic, parsley, and salt. When the mixture begins to bubble, reduce to low heat. Cover and cook for 45 min.
8. Follow cooking steps above in Vegetarian Directions!