Green And Gold Casserole Recipe

Name: Green And Gold Casserole
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 (8 ounce) packages refrigerated crescent dinner rolls; 1/4 cup grated Parmesan cheese, divided; 2 medium zucchini, chopped; 8 ounces sliced fresh mushrooms; 1 medium onion, chopped; 1 cup sour cream; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (14 ounce) can marinated artichoke hearts, drained and chopped; 1 1/2 cups shredded Monterey Jack cheese

This meatless side-dish casserole, affectionately nicknamed "Trough Delight," is a guaranteed potluck sensation! Rich, savory, and incredibly easy to make, this recipe (inspired by a vintage Better Homes and Gardens recipe) is perfect for a weeknight dinner or your next gathering. Easily adaptable as appetizers – simply cut into smaller portions! Prepare to be amazed by this cheesy, veggie-packed delight.

Prep Time 20 mins

Cook Time 60 mins

Calories 305.3 kcal

Protein 27g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Green And Gold Casserole

2 (8 ounce) packages refrigerated crescent dinner rolls
1/4 cup grated Parmesan cheese, divided
2 medium zucchini, chopped
8 ounces sliced fresh mushrooms
1 medium onion, chopped
1 cup sour cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 1/2 cups shredded Monterey Jack cheese

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Green And Gold Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Green And Gold Casserole

Preheat oven to 350°F (175°C).
Lightly grease a 9x13 inch baking dish.
Unroll one (8 ounce) package of crescent rolls and press evenly into the prepared baking dish to cover the bottom, sealing any perforations.
Sprinkle 1/4 cup grated Parmesan cheese over the crescent roll crust.
Bake for 10-15 minutes, or until the crust is lightly golden brown.
While the crust bakes, steam 2 medium zucchini (chopped), 1 medium onion (chopped), and 8 ounces of sliced mushrooms in a large steamer basket for 8-10 minutes, or until tender-crisp.
Remove the vegetables from the steamer and set aside.
In a large bowl, whisk together 1 cup sour cream, 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Add the steamed zucchini mixture and 1 (14 ounce) can of artichoke hearts (drained and chopped) to the sour cream mixture. Stir to combine.
Pour the vegetable mixture into the prepared baking dish, spreading evenly over the crescent roll crust.
Top with 1 1/2 cups shredded Monterey Jack cheese.
Unroll the remaining (8 ounce) package of crescent rolls. Separate into triangles and arrange them over the cheese layer.
Sprinkle with the remaining Parmesan cheese.
Bake for 30-40 minutes, or until the top is golden brown and the filling is heated through and bubbly.