Green and Gold Casserole

Green and Gold Casserole Cas

serol

2 packages crescent rolls

1/2 c parmesan cheese

1 1/4 pound zucchini (4 cups) 3 to 4 medium, sliced 1/4 inch

3 C sliced mushrooms (8 oz)

1 large onion

1 16 oz carton sour cream

1/4 C flour

1/4 t salt

1/8 t pepper

1 6 oz artichoke hearts, drained and chopped

1 C 4 oz shredded monterey jack cheese (I used mozzarella instead)

Lightly grease a 13" x 9" x 2" pan.

Take 1 can rolls and cover pan.

Sprinkle parmesan cheese on top.  Bake at 350 deg for 10 to 15 until golden.

Meanwhile steam zucchini, mushrooms and onions till tender.

Mix sour cream, flour, salt and pepper; stir in steamed veggies.

Spread into crust.

Top with monterey jack cheese.  Place crescent rolls on top.

Sprinkle with parmesan cheese on top.

Bake 30 to 40 min. at 350 degrees until golden brown.

PS Crescent rolls now come in a sheet - that worked great, better than the individual rolls in this case.