Cheese, Pepperoni, Veggie Casserole - cooking recipe

Ingredients

2 c. broccoli flowerets (fresh or frozen)
1 c. carrot slices
1/4 c. margarine
2 c. summer squash slices
1 lb. Velveeta, cubed
3/4 c. half and half cream
1 tsp. oregano
1/4 lb. pepperoni, chopped
2 c. corkscrew noodles, colored and cooked
1/3 c. grated Parmesan cheese

Preparation

In a large skillet, stir-fry carrots and margarine.
Then add broccoli, stir-fry.
Add squash last and stir-fry.
Cook until crunchy, yet tender (check carrots first).
In saucepan melt Velveeta, half and half and oregano.
Stir until cheese is melted.
Mix everything together by layering along with pepperoni, noodles and Parmesan. Mix lightly.
Makes 6 servings.