Simple Zucchini Casserole

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Simple Zucchini Casserole

 

Simple Zucchini Casserole

It was time to prepare dinner and my energy level was heading south while my pain level was rising. What to do?  Thankfully I had a supply of zucchini.  I hauled out my cutting board, cheese grater, a big bowl to hold all the ingredients of what I prayed would be a new keeper recipe.  I set to work beating, dicing, chopping, and shredding and got everything done licketysplit. We were not disappointed! Leftovers were equally delicious. Feel free to tweak the recipe to suit your own taste buds.

 

INGREDIENTS

2 or 3 zucchini, diced

1 onion, chopped

Dash salt and pepper

1-1/2 Cups shredded sharp cheddar cheese, divided

¾ cup mayonnaise

2 eggs, beaten

1/4 C. parmesan cheese

 

DIRECTIONS

 

Grease a 9 x 13 inch casserole and set aside.

Set oven to 350 degrees.

Beat together 2 eggs, then blend in mayonnaise, parmesan cheese, and salt and pepper.

Dice zucchini, add to bowl

Chop onion, add to bowl

Shred cheese and add only 1 cup to bowl.

Mix all ingredients together. Place in greased casserole dish. Sprinkle top with dry bread crumbs and remaining cheese. Cover and bake for 30 minutes.

Uncover and bake an additional 30 minutes. Serve hot.

Simple Zucchini Casserole

TORTILLA-LESS ENCHILADA CASSEROLE a great recipe from Georgia Mossholder

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CAN I find anything for dinner? Sure I CAN!

TORTILLA-LESS ENCHILADAS

The only thing I had fresh in the house was an onion, left-over cooked brown rice and some cheese.  I was really hungry for something yummy so I prepared a new dish – TORTILLA-LESS ENCHILADAS.  It was a big hit!

INGREDIENTS

1 cup cooked brown rice                          1 medium Onion diced

2 only 15 oz. cans Black Beans, rinsed     12.5 oz. can cooked chicken

4 oz. can Mushroom pieces/stems            4 oz. can Chopped Green Chilies

10 oz. can mild Enchilada Sauce               2-1/4 oz. can sliced black olives (or 10 large)

1 cup shredded Monterey Jack cheese    1-1/4 cup or more shredded Cheddar cheese

Set oven thermostat to 350 degrees.

Everything gets mixed together in one bowl and then placed in a casserole.

Chop the onion and put in a large bowl.

Add the cooked rice.

Open all the canned goods.

Rinse the beans and add to bowl.

Before adding the chicken pieces to the bowl shred pieces a little bit so there are no big chunks.

Add the black olives, mushrooms, chilies, enchilada sauce, and the Monterey Jack Cheese and stir everything till it is well mixed.

Scrape bowl contents into a 9 x 13 casserole and top with cheddar cheese.

Place casserole dish in pre-warmed oven for 30 minutes or until it looks browned and bubbly.

TORTILLA-LESS ENCHILADA CASSEROLE a great recipe from Georgia Mossholder