Ingredients: (Zippy Soybean Casserole)
2 1/3 cups cooked — drained soybeans 16 ounces drained can whole kernel corn 16 ounces tomatoes with chili peppers 1 cup chopped green pepper 1 tablespoon margarine 2 tablespoons flour 1 teaspoon garlic powder 1/4 teaspoon crushed basil leaves 1/8 teaspoon pepper 1 cup soft whole wheat bread crumbs 2 ounces shredded cheddar cheese
Directions: (Zippy Soybean Casserole)
Preheat oven to 375 degrees F. Arrange beans and corn in alternate layers in a 2-quart baking dish. Mash tomatoes with a fork; save 2 tablespoons tomato juice. Mix flour and seasonings and stir into the tomato juice. Stir flour mixture into tomatoes and add green pepper. Heat until mixture comes to a boil. Pour hot sauce over vegetables. Mix bread crumbs, cheese and margarine; sprinkle over vegetables. Bake about 20 minutes until browned.
Ingredients: (Zucchini And Chili Tomatoes2)
1 tablespoon chili powder 4 cups canned tomatoes 2 cloves crushed garlic 1/4 teaspoon oregano 1/4 teaspoon basil 4 cups sliced zucchini 2 ounces grated monterey jack cheese
Directions: (Zucchini And Chili Tomatoes2)
Place first 5 ingredients in large saucepan. Bring mixture to boil, then lower heat and simmer for 20 minutes. Stir in sliced zucchini. Continue cooking until zucchini is tender, about 10 minutes. Just before serving, place ingredients in casserole and sprinkle with grated cheese. It may be necessary to heat casserole to melt cheese.
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.
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.
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.
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.
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
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.
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.
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.