Summer Casserole

SUMMER CASSEROLE

From COOKS.COM

• About 5 med. red potatoes
• 2 or 3 zucchini squash
• 1 lb. fresh mushrooms, whole *
• Salt and pepper to taste
• 1 onion, sliced into rings
• 2 or 3 yellow crookneck squash
• 1 sweet green pepper, cubed
• Olive oil and Italian seasoning

1. Scrub potatoes and trim. Slice into rounds about 1/4 inch thick, leaving skin on. Toss in a bowl with a couple of tablespoons olive oil until all slices are coated. Place in the bottom of a baking dish about 9 x 13.
2. Slice the cleaned and trimmed squashes into rounds about 1/3 inch thick and set aside in bowl. Separate onion into rings and add to squashes along with cleaned mushrooms and 1 inch sweet pepper cubes. Toss with a couple tablespoons olive oil and 2 teaspoons of Italian seasoning. 
3. When well mixed spread evenly over potatoes and bake uncovered at 325 degrees about 1 hour, or until potatoes are done. Salt and pepper to taste after baking. You can do this with just potatoes and zucchini, and is great hot or cold.

* I quartered my mushrooms, since I didn't have very many

heavenly hamburger

This recipe came from Aaron's mom. We don't have it often, because it's not that healthy. It's the first red meat I ate after my bland diet.

8 oz egg noodle pasta
1 lb ground beef
1 clove garlic, minced
1 tsp salt
1 tsp pepper
1 tsp sugar
2 (8 oz) cans tomato sauce
3 green onions, sliced
3 oz cream cheese
1 c. sour cream
1/2 c. cheddar cheese, grated

Brown ground beef, garlic, salt, sugar and pepper.
Add sauce, simmer 15 minutes.
Cook noodles according to package directions.
Add onions to sauce.
Stir in sour cream and cheeses.
Pour in 9x13 pan. Bake at 350 degrees F for 20 minutes.

Dutch Oven Enchilada casserole

I got this recipe from my MIL. It is great in the dutch oven, but you can also bake it in a 9x13 baking dish. I often halve it for my family and just use the whole can of tomato soup with out the water. I also skimp on the ground beef a bit. I know I've made this more recently, so I don't know why I haven't posted it yet. I also didn't have enchilada sauce, so I made my own with this recipe.

2 lb ground beef
1 tsp salt
1 large onion, chopped
1 can tomato soup (10 3/4 oz)
2 cans enchilada sauce (10 oz each)
1 can water (10 oz)
flour tortillas
1/2 lb grated cheddar cheese

Brown ground beef, salt and onion. Drain fat. Add tomato soup, enchilada sauce and simmer together. Place 1 cup sauce on bottom of dutch oven, Then layer tortillas over the sauce (I break them up so the fit), then sprinkle cheese and repeat ending with cheese on top. Bake over coals (or in in oven at 350 degrees F) for 30 - 40 minutes.

Corn Noodle Casserole

Corn Noodle Casserole

• 1 (8 ounce) package uncooked egg noodles
• 1/2 pound ground turkey
• 1 (15 ounce) can canned or frozen corn
• 1 (10.75 ounce) can cream of mushroom soup
• salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles, cook for 6 to 8 minutes, until al dente, and drain.
3. Place turkey in a skillet over medium heat, and cook until evenly brown. Drain grease.
4. In a bowl, gently mix cooked noodles and turkey, corn, and soup. Season with salt and pepper. Transfer to the prepared baking dish.
5. Bake 20 minutes in the preheated oven, until bubbly.
   

Stovetop Chicken

I got this recipe from an enrichment back at Wymount. Vanessa C* brought this recipe.

1 6oz box stuffing
4-5 chicken breasts
1 can cream of chicken soup
1/3 c. sour cream
1 2/3 c. hot water (or chicken broth)

Mix hot water and stuffing in a bowl. Set aside. Place chicken breast in a 9x13 pan. mix sour cream and soup together in a bowl. Pour over the chicken. Fluff the stuffing with a fork and then distribute evenly over the tip of the soup mixture. Bake in the oven at 350 F for 30 minutes.
Note: You can use as few as 1 chicken breast (I use 2 for my family of 4), cut into bite sized pieces. Also chicken cooks better (faster) if it is in either strips of pieces, but baking whole works well too, just takes longer.
I also add veggies to the stuffing mix. 1/2 c. chopped celery, 1/2 c. chopped onion and a couple of mushrooms if I have them. Saute in 1-2 Tbsp butter or margarine then add water. Bring to a boil cover for 3 minutes. Remove from heat and stir in stuffing mix. Cover and set aside for 5 minutes. (These instructions are usually on the box under "stovetop directions".
Also I didn't have a cream of chicken soup last night, but I did have cream of mushroom and it worked just fine. Sorry I didn't take a picture.

Baked Chicken and Zucchini

While at my SIL's house we raided their garden (with their permission of course). They had a plethora of zucchini and tomatoes among other things. So I went to the trusty allrecipes.com and found this. I only used two chicken breasts and cut them into quarters. I didn't need as many bread crumbs. Other reviewers suggested using seasoned breadcrumbs, and since I make my own I added garlic salt, pepper, Parmesan cheese. Since the zucchini I had were large I only used two. I thought it was really good, but Aaron thought it needed a little more seasoning. He added salt and pepper and said it was good. I also didn't saute the zucchini very long. Just long enough to get the flavor from the oil.

Ingredients

• 1 egg
• 1 tablespoon water
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 cup dry bread crumbs
• 4 boneless, skinless chicken breast halves
• 4 tablespoons olive oil, divided
• 5 medium zucchini, sliced
• 4 medium tomatoes, sliced
• 1 cup shredded mozzarella cheese, divided
• 2 teaspoons minced fresh basil

Directions

1. In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
2. In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
   
3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.