Ingredients
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thyme
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marjoram, to taste
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2 large potatoes, scrubbed and thinly sliced
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1 large onion, thinly sliced
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1 -2 medium zucchini, cut into small chunks
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4 tomatoes, cut into small chunks
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2 carrots, thinly sliced
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salt and pepper, to taste
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3/4 cup dry white wine
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1 -2 tablespoon butter
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2 cups low-fat sharp cheddar cheese, grated
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1 cup soft bread cubes, small
Instructions
- Preheat oven to 375 degrees.
- In ungreased, shallow 8x11 inch casserole, layer vegetables in order given, seasoning each layer with thyme, marjoram, salt and pepper, to taste.
- Pour wine overall, cover (with aluminum foil if cover otherwise unavailable) and bake 1 hour.
- Meanwhile melt butter in small skillet, then stir in bread cubes until butter is absorbed. Sprinkle cheese, then buttered bread cubes over casserole. Bake, uncovered, another 15-20 minutes.