Vegetable Casseroles, Perfect For Diabetics Too

I grew up in the Midwestern State of Indiana. My family, along with all our neighbors, always had big vegetable gardens. There was nothing better than going out to the garden, picking fresh vegetables and having them for dinner. In the winter, we still enjoyed the fruits of our labors as we enjoyed the vegetables we canned or froze during the summer. Maybe that is why I love vegetables and casseroles so much. If you are also one who enjoys vegetables and/or casseroles, here are a couple of Hoosier casserole recipes that you will no doubt enjoy. Give these recipes a try and give your family a treat!


3 cups raw sliced zucchini
1 1/2 cups fine Italian-flavored cracker crumbs

3 eggs, beaten

1/2 cup melted butter

1/4 tsp salt, optional

1 cup low-fat milk

2 cups shredded cheddar cheese

1 med green bell pepper, chopped

1 small red bell pepper, chopped

1 med onion, chopped

Preheat oven to 350 degrees. Mix all ingredients together in a large mixing bowl. Pour into a baking dish that has been sprayed with non-stick cooking spray. Bake 45 to 50 minutes or until golden brown and bubbly.


1 head cabbage

1 small jar Cheeze Whiz

1 can cream of celery soup

Salt and Pepper to taste

2 cups Club Cracker crumbs

Cook cabbage in salted water until tender. Melt Cheeze Whiz in a small amount of water. In a 9 x 13-inch baking pan, layer half the cabbage, cheese, and soup. Repeat the process. Top with the cracker crumbs and dot with butter. Bake in a 350 degree oven for twenty minutes.


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About The Author, Linda Carol Wilson
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