Cheesy Vegetable Casserole
**Ingredients:**
– 2 cups sliced mushrooms
– 2 cups diced zucchini
– 1 cup diced yellow squash
– 1 cup chopped onion
– 1 cup grated mozzarella cheese
– 1 cup grated cheddar cheese
– 1 cup milk
– 3 large eggs
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
**Instructions:**
1. **Preheat Oven:**
Preheat your oven to 375°F (190°C).
2. **Prepare Vegetables:**
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, zucchini, yellow squash, and onion. Sauté until the vegetables are tender and most of the moisture has evaporated, about 10 minutes. Season with garlic powder, basil, oregano, salt, and pepper.
3. **Mix Eggs and Milk:**
In a medium bowl, whisk together the eggs and milk until well combined.
4. **Assemble Casserole:**
In a greased 9×13 inch baking dish, layer the sautéed vegetables. Sprinkle half of the mozzarella and cheddar cheeses over the vegetables. Pour the egg and milk mixture over the top. Sprinkle the remaining cheese over the casserole.
5. **Bake:**
Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.
6. **Serve:**
Let the casserole cool for a few minutes before serving. Enjoy!
Feel free to customize the vegetables and cheese to your liking. This dish is versatile and can be adapted with different types of cheese or vegetables.
