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Click below to download : Casseroles - Vegetable Zucchini Yellow Summer Squash By Connie (Format : PDF)
Casseroles - Vegetable Zucchini Yellow Summer Squash By Connie
2 lbs. squash--zucchini, yellow and/or patty pan (nice to have a combination just for the color)1/4 cup chopped onion
1 can cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
8 ounce pkg. seasoned stuffing mix
1/2 cup butter
Cook sliced squash and onion in boiling, slightly salted water for about 3 min --squash must still be a little crisp.
Drain. Combine chicken soup and sour cream. Stir in the shredded carrots, squash and onions; add salt to taste.
Combine stuffing mix with the melted butter. Spread half the sutffing mix in the bottom of a 12x7x2 inch baking dish.
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1 Dozen corn tortillas, several days old 1 cup Onions, chopped 2 Cloves garlic, pressed or 1/4 tsp. garlic powder 2 tsp. Chili powder 1 tsp. Cumin powder 1 1/2 cups Lowfat cottage cheese 1 1/2 cups Crushed tomatoes 6 oz. Grated jack or Cheddar cheese Salt to taste 1 tsp. olive oil Preheat oven to 350 degrees F.Cut tortillas into wedges or tear into strips. Saute onions in oil for 5 minutes. (A non-stick or cast iron skillet that's ovenproof is ideal for this.) Add tortilla pieces, chili powder, garlic, cumin and salt. Toss until the tortilla pieces are wilted.
Casseroles - Vegetarian - Chilaquiles
1 Dozen corn tortillas, several days old 1 cup Onions, chopped 2 Cloves garlic, pressed or 1/4 tsp. garlic powder 2 tsp. Chili powder 1 tsp. Cumin powder 1 1/2 cups Lowfat cottage cheese 1 1/2 cups Crushed tomatoes 6 oz. Grated jack or Cheddar cheese Salt to taste 1 tsp. olive oil Preheat oven to 350 degrees F.Cut tortillas into wedges or tear into strips. Saute onions in oil for 5 minutes. (A non-stick or cast iron skillet that's ovenproof is ideal for this.) Add tortilla pieces, chili powder, garlic, cumin and salt. Toss until the tortilla pieces are wilted.
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2 lb. zucchini, sliced 1/2 cup boiling water 2 eggs, beaten 1 lb. cottage cheese 1 cup cooked brown rice or Bulgar wheat 1 onion, chopped 1/2 cup celery, chopped 1 Tbsp. grated chives 1/2 cup Parmesan cheese 1/2 cup sharp cheese, grated (optional) Boil zucchini, celery and onion 5 minutes. Drain. Mix all ingredients but cheese. Preheat oven to 350º F. Grease a casserole. Alternate layers of zucchini mixture and cheese. Sprinkle cheese on top. Bake 45 minutes.
Casseroles - Vegetable Zucchini Cheese Casserole
2 lb. zucchini, sliced 1/2 cup boiling water 2 eggs, beaten 1 lb. cottage cheese 1 cup cooked brown rice or Bulgar wheat 1 onion, chopped 1/2 cup celery, chopped 1 Tbsp. grated chives 1/2 cup Parmesan cheese 1/2 cup sharp cheese, grated (optional) Boil zucchini, celery and onion 5 minutes. Drain. Mix all ingredients but cheese. Preheat oven to 350º F. Grease a casserole. Alternate layers of zucchini mixture and cheese. Sprinkle cheese on top. Bake 45 minutes.
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