Easy Roasted Vegetables

1 green and 1 yellow zucchini, alternately peeled and sliced 1 inch on diagonal
1 sweet onion, peeled and sliced into rounds
8 oz mushrooms sliced in half
4 plum tomatoes, quartered lenghtwise
1/4 C olive oil
Melissa's Organic Chile Seasoning (in produce section of market)
salt and pepper, to taste
1/2 C Cilantro sprigs (leave whole w/stem)
Shredded hard cheese, such as Manchego or Parmesan

Preheat oven 450. Take large piece of foil and assemble vegetables. Drizzle w/olive oil and sprinkle generously with Melissa's seasoning and salt and pepper. Lay cilantro over evenly. Cover w/2nd piece of foil and seal tight by folding ends together. Roast 20 minutes and turn off heat. Let sit in over an additional 10 minutes. Before serving, sprinkle w/cheese.
Serves 4 as side dish or 2 as entree.

Moore Family Potato Casserole

1 stick butter
8 oz pkg cream cheese
2 cans undiluted cream of celery soup
1 sm onion chopped
8 oz cheddar cheese, shredded
24 oz bag frozen hash brown potatoes

Melt butter in saucepan. Add onions, saute until softened. Add soup and cream cheese and stir until cheese melts and thick sauce forms. In 9 x 13 pan, greased, put 1/2 potatoes, top with 1/2 sauce and 1/2 cheddar cheese. Layer remaining ingredients. Bake 350 1 hour uncovered. May need to adjust cooking time if using a casserole dish.