2 lg. potatoes
1 zucchini
1 yellow squash
1 carrot
2 sm. onions
1 c. frozen peas
1 lg. ripe tomato
1/4 c. Cheddar cheese
4 strips bacon
Grease bottom and sides of 2-quart casserole. Slice each vegetable very thin. Place a layer of potato on bottom of dish and dot with butter. Repeat the process with the vegetables in order, dotting each with butter. Top with Cheddar cheese and bacon strips. Bake at 325° for 1 1/4 to 1 1/2 hours. Serves 6 to 8.
I use this in the fall when all the vegetables are available.
JoAnne Carlson