woodseya1 Posted July 27, 2010 Share Posted July 27, 2010 Loaded Zucchini Casserole 6 cups zucchini, sliced 1/2 cup chopped onion 1 can cream of chicken soup 1 cup sour cream 1 cup shredded cheese 1 (8 ounce) package herb seasoned stuffing 1/2 cup melted butter Salt and pepper to taste Boil zucchini and onion in salt water for five minutes, then drain. Combine soup, sour cream; mix together. Combine zucchini and onion mixture with soup and sour cream mixture. Combine melted butter and stuffing mix. In a cake pan, add one-half of the stuffing mix, pressing lightly into pan to form a crust. Add the zucchini mix, cheese, and remaining stuffing on top of zucchini. Bake at 350 degrees F for 30 minutes. Link to comment Share on other sites More sharing options...
woodseya1 Posted July 27, 2010 Share Posted July 27, 2010 Zucchini Pasta Casserole 1 pound lean ground beef 1 1/2 cups sliced onions 2 cups unpeeled, diced zucchini 2 teaspoons finely chopped fresh garlic 2 (28 ounce) cans stewed or diced tomatoes with juice, chopped 4 tablespoons soy sauce 1 teaspoon crushed red pepper flakes 4 cups spiral-shaped pasta 2 cups shredded Cheddar cheese Heat oven to 375 degrees F. Grease a large deep ovenproof casserole dish. Brown meat with onions, zucchini and garlic. Cook until meat is done and vegetables are soft. Drain fat. Mix in dry pasta. In another bowl mix tomatoes and their juice, soy sauce and red pepper flakes. Mix into beef mixture. Put mixture into prepared dish, ensuring that the pasta is submerged in the liquid. Bake, covered, for 20 minutes. Remove cover, lower oven to 350 degrees F, sprinkle with cheese and return to oven, uncovered, for another 20 minutes. Link to comment Share on other sites More sharing options...
woodseya1 Posted July 27, 2010 Share Posted July 27, 2010 Zucchini Tomato Casserole 1/4 cup butter 3 medium zucchini, sliced 1/8 inch thick 1/8 teaspoon garlic powder 4 medium tomatoes, sliced 1/4 inch thick 1 large onion, sliced 1/8 inch thick 1/2 pound fresh mushrooms, sliced 1/8 inch thick 1/2 cup mozzarella cheese, grated Heat oven to 400 degrees F. Saut Link to comment Share on other sites More sharing options...
woodseya1 Posted December 16, 2010 Share Posted December 16, 2010 Hoagie Bake 2 (8 ounce) cans refrigerated pizza crust 1/4 pound sliced salami 1/4 pound cooked sliced ham 1/4 pound pepperoni sliced 8 slices provolone cheese, sliced 8 slices mozzarella cheese 1/2 cup Italian salad dressing 2 tablespoons grated Parmesan cheese Heat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish. Cover the bottom with 1 can of the pizza crust. Layer with the salami, ham and pepperoni. Cover the meat with the cheese. Top with a second can of pizza dough. Brush the top with the Italian salad dressing. Bake for 25 minutes. Sprinkle with the Parmesan cheese and bake for 5-10 more minutes. Link to comment Share on other sites More sharing options...
Petee Posted August 21, 2012 Share Posted August 21, 2012 Green Tomato Casserole 4 medium green tomatoes, sliced thin (Approx 6-7 C) 1 TBL sugar 1 Tsp salt 1/2 Tsp pepper 2 C soft breadcrumbs 1 C shredded sharp cheddar cheese 2 Tbl butter sliced 2 TBl Brown Sugar 1 Arrange one layer of tomatoes in the bottom of 1 Link to comment Share on other sites More sharing options...
HJL6118 Posted August 21, 2012 Share Posted August 21, 2012 Apple/Potatoe/Sweet Potatoe Casserole 4 Apples 4 Potatoes 4 Sweet potatoes 1 cup of butter 1/2 cup brown sugar Salt & Pepper to taste Peel potatoes and slice.... add butter and brown sugar and bake 350 degrees for 1 hour Link to comment Share on other sites More sharing options...
woodseya1 Posted February 23, 2014 Share Posted February 23, 2014 Biscuit Breakfast Bake 10 eggs 1/2 cup milk 16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST*** 4 scallions (green onions, spring onions, whatever you prefer to call them) 1 cup shredded extra sharp cheddar cheese If you Link to comment Share on other sites More sharing options...
mr.d Posted November 10, 2016 Share Posted November 10, 2016 Take your green bean casserole to a whole new level with these recipes Nov. 8, 2016 at 7:06 AMTODAY Green bean casserole: For many of us, it's just not Thanksgiving without a scoop of this beloved side dish next to the turkey. And while there's nothing wrong with the canned soup based version, we think you're going to love the upgraded recipes Katie Lee and Alex Guarnaschelli shared as part of TODAY Food's All-Star Thanksgiving. Green bean casserole 2 ways for Thanksgiving: Traditional and modern Play Video - 5:20 RELATED: Love it or hate it, the green bean casserole celebrates 60th birthday Katie Lee's has all the features of traditional green bean casserole, but everything is made from scratch instead of coming out of cans. Don't worry Link to comment Share on other sites More sharing options...
punxsy Posted November 10, 2016 Share Posted November 10, 2016 Holy cow! No wonder cardiologists are millionaires. Link to comment Share on other sites More sharing options...
Ms Chris Posted May 22, 2017 Share Posted May 22, 2017 Calico Casserole 24 oz frozen mixed veg 1 box stove top stuffing 1 cup each chopped onion and celery 1 cup grated cheddar cheese 1cup mayo ( miracle whip or hellmans Mix together and put in greased/pamed casserole dish Melt one stick of butter/margarine in 1 cup of water Pour margarine/water mix over stuffing/veg mixture Bake 45 minutes at 350' Sanibel, sapphire and steelnut 3 Link to comment Share on other sites More sharing options...
WMJ77 Posted May 22, 2017 Share Posted May 22, 2017 hmmm Link to comment Share on other sites More sharing options...
steelnut Posted May 23, 2017 Share Posted May 23, 2017 Calico Casserole 24 oz frozen mixed veg 1 box stove top stuffing 1 cup each chopped onion and celery 1 cup grated cheddar cheese 1cup mayo ( miracle whip or hellmans Mix together and put in greased/pamed casserole dish Melt one stick of butter/margarine in 1 cup of water Pour margarine/water mix over stuffing/veg mixture Bake 45 minutes at 350' I want to try it, one question, do you just mix the veggies with the dry stuffing mixture or make the stuffing first and then mix together? I'm thinking the dry mix? Thanks! Link to comment Share on other sites More sharing options...
Ms Chris Posted May 23, 2017 Share Posted May 23, 2017 You're correct. Dry mix, unprepared steelnut 1 Link to comment Share on other sites More sharing options...
mr.d Posted November 20, 2017 Share Posted November 20, 2017 Jefferson County Recipe of the Day: Amish Breakfast Casserole November 20, 2017 12:01 am· A delicious old-fashioned recipe for your holiday brunch! Amish Breakfast Casserole Ingredients 1 pound sliced bacon, diced 1 medium sweet onion, chopped 6 eggs, lightly beaten 4 cups frozen shredded hash brown potatoes, thawed 2 cups shredded cheddar cheese 1-1/2 cups (12 oz container) 4% cottage cheese 1-1/4 cups shredded Swiss cheese Directions ~Preheat oven to 350°. ~In a large skillet, cook bacon and onion until bacon is crisp. Drain. ~In a large bowl, combine the remaining ingredients. Stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish. ~Bake uncovered for 35 to 40 minutes. Let stand for 10 minutes before cutting. http://www.explorejeffersonpa.com/jefferson-county-recipe-of-the-day-amish-breakfast-casserole/ sapphire and steelnut 2 Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now