Herbed Vegetable Cheese Casserole - cooking recipe

Ingredients

1 (10 oz.) box frozen peas
1 (10 oz.) box frozen whole corn
salt and pepper to taste
1/2 c. melted margarine
4 fresh tomatoes, sliced
6 slices American cheese
1 c. Ritz crackers, crumbled
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. sage

Preparation

Cook
peas
and
corn in small amount of water, about 3 minutes;
drain.
Mix together cracker crumbs, melted oleo and herbs.
Place
1/2 of vegetables in buttered casserole, then a layer
of
sliced tomatoes and sprinkle 1/2 of cracker mixture on top
of
tomatoes.\tTop with remaining vegetables, cheese, tomatoes and crumbs.
Bake at 350\u00b0 for 40 minutes.\tServes 8.