Excellent Leftover Veggie Casserole

I made this tonight. I used veggies I had around the house, but I'll give you the original recipe. In my version, I used a bag of assorted veggies, a can of diced tomatoes, and I sliced a zucchini. I also sauteed the garlic with the onions. I also only needed to cook mine for about 40 min.

A Vegetable Cornucopia
1 small yellow onion
1/4 c. butter
2 small ripe tomatoes
2 c. frozen whole green beans
1 clove garlic, peeled
2 c. frozen whole-kernel corn
2 c. frozen sliced zucchini
1/2 tsp. salt
Dash pepper
1 tsp. dried basil leaves
2 slices white bread
2 oz. sharp Cheddar cheese

Peel onion and chop coarsely. In a skillet heat 2 Tb. butter over moderately high heat until melted. Add onions and saute about 5 min., stirring frequently, until tender and translucent.

Wash tomatoes, remove cores, and cut each tomato into 8 wedges. Cut frozen green beans in half crosswise if they are very long. Cut garlic clove in half, rub over bottom and sides of a 2 qt. casserole dish.

In casserole place sauteed onions, green beans, corn, zucchini, and fresh tomato wedges. Toss gently to mix thoroughly. Sprinkle with salt, pepper, and basil; toss again to mix.

Cut remaining butter into small pieces and place on top of vegetable mixture. Trim off and discard crusts from bread; cut into slices into 1/2 inch cubes and arrange around the outer edge of vegetable mixture next to dish.

Shred cheese coarsely in a food processor or by hand and prinkle over the bread cubes in casserole. At this point, vegetable casserole can by covered with aluminum foil and refrigerated until 1 hour before you are ready to serve dinner.

Preheat oven to 350. Uncover casserole and place on center rack in oven; bake 60 min. or until vegetables are tender, cheese is melted, and bread cubes are lightly browned. Remove from oven and serve immediately.