Zucchini Casserole

"I'd eat zucchini for every meal if I could have it like this." -Fred
Recipe from my Aunt's mother, Evelyn Barnes

Recipe has been changed slightly (less butter).

-1 ½ lb zucchini, 1 large onion chopped, 1-2 tbl butter, ¼ tsp pepper, 1 c grated cheddar cheese, 1 tbl butter, 2 eggs, 1 tsp salt, 1 ½ c bread crumbs

-Wash and cube zucchini, don’t peel. Boil in salt water for 2 minutes
Sauté onion in 1-2 tbl butter or olive oil, add drain squash to onions. Stir in cheese, salt, pepper, and eggs, pour into buttered casserole dish, brown bread crumbs in 1 tbl butter and put on top.
Bake uncovered 350 degree oven for 30-45 minutes

tomato casserole

1 lb ground beef or turkey
1 clove garlic chopped
1 tsp salt
1 tsp sugar
1/4 tsp pepper
2 small cans 8 oz. tomato sauce
1 plg cream cheese
1 cup sour cream
6 green onion chopped
1 pgk. 8 oz. egg noodles
1 cup grated cheese

brown beef and onion and garlic. add salt, sugar, pepper and tomato sauce, simmer 10 minutes. blend cream cheese, sour cream. boil noodles til tender, drain
in 9x13 baking dish, layer noodles, cream cheese mixture, and meat sauce, repeat layers. sprinkle cheese on top.

bake at 350 for 30 minutes

tamale casserole

1/2 lb ground beef or turkey
1 can of tamales-cut into bite size peices
onion (chopped)
can of mexicorn
can of garbanzo beans
can of chili (without beans)

brown meat and onion, mix with chili. layer ingredients. chili, tamales,corn, beans. top with monterey jack cheese.
cookfor 1/2 hour at 350

roasted butternut squash casserole

3/4 teaspoon salt, divided, 1/2 teaspoon dried rosemary,1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash, Cooking spray
4 sweet hickory-smoked bacon slices (raw), 1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta), 1/4 cup flour, 2 cups milk
3/4 cup (3 ounces) shredded cheese, 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Crumble bacon. Increase heat to medium-high. Add shallots to pan and sauté until tender. Combine squash mixture, bacon, and shallots; set aside. Cook pasta according to package. Drain well. Combine flour and 1/2 teaspoon salt in a pan over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add cheese, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Chicken Artichoke Casserole

2 carrots sliced, 1 cup chopped broccoli, ½ of a chopped onion, 1 Tbl butter, ½ c milk
¼ c water, 2 ½ c cubed chicken, 2 cans cream of chicken soup, 2 strips bacon (optional),
1 c shredded mozzarella, 1 ½ cups brown rice cooked, 1 ½ cups wild rice cooked,
1 can artichoke hearts quartered (by the canned kind that is packed in water not oil)
¼ c parmesan grated

Cut veggies and sauté in butter until tender, then add chicken, soup, water, milk, and mozzarella cheese and blend well. Layer baking dish with rice, cover with artichokes, then cover with mixture and sprinkle parmesan on top. Makes one 9x13 pan or two smaller pans , then you can freeze one for later.
Bake @ 350 with foil over top for 40 minutes, then uncovered for an extra 15 minutes.