Zucchini Boats

Ingredients: (Zucchini Boats)

4 medium Zucchini cut down middle, seeded

1 1/2 Cups Mozzarella cheese Shredded

1 Cup White Rice un cooked

1 bottle Spaghetti sauce prepared

1 pound Jimmy Dean Pork Sausage Tube

Directions: (Zucchini Boats)

Pre-heat oven to 350 degrees Fahrenheit. In a 9×13 glass casserole dish, place uncooked rice, and add halved zucchini’s, cut side up. Then brown pork sausage in a separate skillet until cooked. Drain and towel off as much grease as possible with a paper towel. Then sprinkle pork sausage over the zucchini. Pour spaghetti sauce over the sausage, zucchini mixture until covered. Then top with shredded mozzarella. Place in oven and cook for 20 minutes until rice is tender.

Zucchini Casserole 1

Ingredients: (Zucchini Casserole 1)

4 cups cubed zucchini (yellow or green) 2 can mushrooms-drained 1/4 cup onion (chopped) 1 cup tomato (chopped) 1 pound sausage 1/2 cup uncooked rice 1/2 pound Velveeta cheese 1 dash oregano 1 teaspoon salt and pepper to taste

Directions: (Zucchini Casserole 1)

While the rice is cooking, brown sausage, then add onions, brown lightly. Add tomatoes and zucchini. (I like to let this cook for about 5 minutes). When rice is done add it to the meat mixture. Add mushrooms, cheese and seasonings. Mix until the cheese has melted. Put into baking dish. Bake at 325 degrees for 1 hour.

Zucchini Casserole 2

Ingredients: (Zucchini Casserole 2)

1 pound lean ground beef 1 medium onion — chopped 8 ounces tomato sauce 1/2 cup dry red wine 1/4 teaspoon oregano 1/8 teaspoon garlic salt 1/4 teaspoon basil 1/3 teaspoon salt 1/8 teaspoon seasoned pepper 4 large zucchini 1/4 cup grated parmesan cheese

Directions: (Zucchini Casserole 2)

In large skillet or slow-cooking pot with browning unit, cook beef and onion until meat loses its red color. Pour off excess fat. In slow-cooking pot, combine beef and onion with tomato sauce, wine, oregano, garlic, salt, basil, salt, and pepper. Cover and cook on low for 4 to 5 hours. * Pour into greased shallow baking dish. In meantime, cook while zucchini in a regular pan of boiling salted water about 15 minutes or until barely tender. Cut lengthwise in halves and arrange, cut side up, on top of meat mixture in baking dish. Sprinkle with cheese. Bake in 350 F oven 30 to 45 minutes.

Vension, Black Bean, And Rice Casserole

Ingredients: (Vension, Black Bean, And Rice Casserole)

1 package spanish rice mix 2 teaspoons olive oil 1 pound boneless venison top round — * see note 15 ounces black beans — rinsed and drained 14 ounces diced tomatoes with chilies — drained 1/2 cup sliced green onions 2 teaspoons chili powder 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper — optional 1/2 cup shredded colby-jack cheese — optional 1/2 cup sour cream for garnish — optional

Directions: (Vension, Black Bean, And Rice Casserole)

*slice and chop venison into 1/4-inch pieces Heat oven to 375 degrees. Prepare rice as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add venison. Cook 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Remove from heat. Drain. Stir in remaining ingredients, except cheese and sour cream. Mix well. Spoon mixture into 2-quart casserole. Sprinkle everything with cheese. Bake, uncovered, 25-30 minutes, or until casserole is hot and bubbly around edges. Garnish with sour cream. Tip: Casserole also can be used as filling for flour tortillas.

Zucchini Casserole 3

Ingredients: (Zucchini Casserole 3)

1/2 cup mushroom 1/4 cup onion 1/4 teaspoon garlic powder 1/2 cup unsalted butter 1/4 pound cooked bacon 4 cups zucchini 1 1/4 cups cracker crumbs 1 large egg 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 cup swiss cheese

Directions: (Zucchini Casserole 3)

combine mushrooms, onions, garlic powder, and butter in a skillet, over a medium flame heat and stir for 5-6 minutes, remove from heat add bacon, zucchini, 1 cup cracker crumbs, eggs, salt, and white pepper-mix well transfer to a lightly buttered casserole top with grated cheese and remaining cracker crumbs bake at 350 degrees for 35-40 minutes serve hot

very very easy potato green bean casserole

Ingredients: (very very easy potato green bean casserole)

1 pound hamburger

2 cans cream of celery soup

2 cans green beans

5 medium potatoes cubed

1 1/2 cups milk

Directions: (very very easy potato green bean casserole)

Brown hamburger and add all other ingredients mix well put into oven safe dish and put in oven at 350 for about two hours or until potatoes are done.

Zucchini Casserole 4

Ingredients: (Zucchini Casserole 4)

1 can cream of chicken soup 4 cups stuffing mix — ( save half for top 2/3 cup margarine — melted 3 cups zucchini — sliced 3 large carrots — grated 1/2 cup sour cream 1 medium onion — chopped

Directions: (Zucchini Casserole 4)

Mix zucchini, carrots, onion, soup and sour cream together. Fold together stuffing and melted margarine, add to zucchini mixture. Place in a greased casserole, top with remaining stuffing mixture. Bake at 325 degrees for 30 to 35 minutes.

Wild Rice And Cheese Casserole

Ingredients: (Wild Rice And Cheese Casserole)

7 cups prepared wild rice **

1/2 pound mushrooms — (about 3 cups), — sliced

1/2 cup chopped onion

1/2 cup butter

1 cup grated cheddar cheese

19 ounces tomatoes

1 teaspoon salt

1 cup hot water

Directions: (Wild Rice And Cheese Casserole)

** I cook the wild rice in chicken broth….it seems to taste better than if you use water. Saut? mushrooms and onions in butter for about 5 minutes. Toss rice with all ingredients. Place in buttered 2-quart casserole; cover and bake 1 hour at 350?F.

Zucchini Casserole, Slow Cooker

Ingredients: (Zucchini Casserole, Slow Cooker)

1 pound lean ground beef 1 medium onion — chopped 24 ounces tomato sauce 1/2 cup dry red wine 1/4 teaspoon oregano 1/8 teaspoon garlic salt 1/4 teaspoon basil 1/2 teaspoon salt 1/8 teaspoon seasoned pepper 4 medium zucchini — (up to 5) 1/4 cup grated parmesan cheese

Directions: (Zucchini Casserole, Slow Cooker)

makes 5 to 6 servings In large skillet or slow cooker with browning unit, cook beef and onion until meat loses its red color. Pour off excess fat. In slow cooker, combine beef and onion with tomato sauce, wine, oregano, garlic salt, basil, salt, and pepper. cover and cook on low for 4 to 5 hours. (*see note) Pour into greased shallow baking dish. In the meantime, cook whole zucchini in a regular pan of boiling salted water about 15 minutes or until barely tender. Cut lengthwise in halves and arrange, cut side up, on top of meat mixture in baking dish. Sprinkle with cheese. Bake in 350 degree F. oven for 30 to 45 minutes. *note: May be refrigerated at this point and assembled the next day if desired. Bake an additional 5 to 10 minutes if you refrigerate it.

Wild Rice and Chicken Casserole

Ingredients: (Wild Rice and Chicken Casserole)

2 cups chicken or turkey cut-up cooked 1/2 cup frozen green peas 2 1/4 cups boiling water 1/3 cup milk 1 small onion chopped 10 3/4 ounces condensed cream of mushroom soup 6 ounces seasoned long-grain and wild rice

Directions: (Wild Rice and Chicken Casserole)

Heat oven to 350 degrees. Mix all ingredients including seasoning packet from rice mix in ungreased 2-quart casserole. Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.