Month: June 2022
Scalloped Zucchini
Scalloped Zucchini
Ingredients
- 1 zucchini peeled and diced
- 1 small onion diced
- 1 egg beaten
- ½ tsp salt
- pepper
- ½ cup buttermilk
- ¾ cup Velveeta cheesse diced
- crckers folled
Instructions
- Par-boil (3-4 minutes), drain and cool1 zucchini, 1 small onion
- Mix egg and other ingredients in large bowl.
- Add enough cracker crumbs to be thickness of dressing.
- Spread in shallow casserole and bake 40-50n minutes in moderate oven.
Notes
Spinach Casserole
Spinach Casserole
Ingredients
- 3 packages frozen spinach cooked and drained
- 14 ½ ounce can stewed tomatoes
- ½ cup chili sauce
- 1 cup crackers crushed
- 1 cup grated cheddar cheese
- 4 strips crispy bacon crumble
Instructions
- Cook spinach according to directions and drain very well.
- Mixed stewed tomatoes and chili sauce and set aside.
- Mix cracker crumbs and cheddar cheese together and set aside.
- Next layer ½of the spinach in a casserole and add ½ the stewed tomatoes and chili sauce then ½ the crackers and cheese mixture and ½ the crispy bacon.
- Repeat layers and bake in 350° oven for 40 minutes.
- You can sprinkle a little more cheese on top if you wish.
Notes
Chicken and Rice Casserole
Chicken and Rice Casserole
Ingredients
- 1 ½ cup rice uncooked
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can cream of celery soup
- ¼ pound margarine
- 1 can water
- 1 chicken / chicken breasts cut in bite size pieces
- paprika
Instructions
- Combine soups, margarine and water.
- Heat until margarine is melted.
- Put half of the mixture over rice and stir into mix.
- Place pieces of chicken over rice and pour remaining liquid over all.
- Sprinkle with paprika.
- Bake uncovered for 3 hours at 275° in a 9×13 pan.
Notes
(I use Tilda Basmati and Wild Rice, mushrooms. Bake at 350 degrees for 1 hour covered – then remove cover for 15-30 minutes, depending on the oven.