Summer Casserole

Ingredients

  • 8.5 oz. Cornbread/muffin mix (boxed or your own blend)
  • 2 eggs
  • 1 cup chopped fennel bulb (or 1 chopped onion)
  • Shredded cheddar & monterey jack cheese mix for topping
  • 1/2 cup Bisquick
  • 4 cups shredded zucchini
  • 1 cup shiitake mushrooms de-stemmed and sliced (save the stems for soup stock)
  • 1 cup seitan (I use my homemade beef flavored seitan) or browned beef

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Use butter or vegetable oil to grease a 2 quart casserole dish.
  3. In a large bowl thoroughly incorporate dry ingredients and eggs.
  4. Add all other ingredient (except the cheese topping).
  5. Spread this mixture into the casserole dish; top with cheese.
  6. Bake in a preheated oven for 60 minutes.
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