Zucchini Casserole from Karen Schuman

Notes: I haven't tried this yet.

3 cups cooked rice
2 medium zucchini, thinly sliced
3 sliced tomatoes
16 oz. shredded cheese

Sauce:

2 c. sour cream
1 t. parsley
2 t. chopped pepper
2 t. onion
1 t. oregano
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

Grease a 13 x 9 baking pan. Layer on top zucchini, half of cheese, then the tomatoes. Mix sauce ingredients & pour over rice mixture. Top with remaining cheese & bake at 350 degrees for 35 to 40 minutes.

8 - 10 servings

Best Tuna Casserole

Best Tuna Casserole (from here)

Modified from Kim's original post to how I actually fixed it.

3 cups cooked macaroni
2 (6oz) can tuna, drained
2 (10.75oz) can condensed cream of mushroom or chicken soup
1 c. shredded cheddar cheese
1 c. frozen peas
1 1/2 c. French fried onions (the best part!)
add enough milk to help it mix good (I didn't measure, but probably a 1/2 cup)

Preheat oven to 350 degrees F.

In a 9x13 combine the macaroni, tuna, and soup. Mix well, and then top with cheese. (I just mixed the cheese in with everything else. I really liked it that way! - I did this too).

Bake at 350 for about 25 mins. or until bubbly. Sprinkle with fried onions (I also mixed this in with all the other stuff) and bake for another 5 minutes (only baked for the orig. 25). Serve hot.

Delicious!!

Taco Casserole

Taco Casserole

Notes: This was really good! Brandon really liked it. I think next time I wouldn't even bother baking it. The chips on the bottom just got chewy instead of crunchy, so next time, I would just heat it up on the stove and put it over chips. I left out the tomato and cheese to please our picky-ness. I would maybe drain half of the beans (we used red beans) if I don't bake it.

1 lb. ground beef
1 can. chili beans in sauce, undrained
1 8oz. tomato sauce
2 tbsp Old El Paso taco sauce, picante sauce or salsa
2 to 4 tsp. chili powder
1 tsp. garlic powder
2 c. coarsely broken tortilla chips
8 medium green onions, sliced (1/2 c.)
1 medium tomato, chopped (3/4 c.)
1 c. shredded cheddar or monterey jack cheese

Heat oven to 350. In a 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Reduce heat to medium. Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally.

In ungreased 1 1/2 quart casserole, place tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired.

Bake 25 to 30 minutes.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole (form here)

Notes: This was really simple and good. The cook time was long, but the prep time was almost nothing! The recipe says to use a 3 lb chicken, and I probably barely used a pound of what was left from the roasted chicken I made a few days ago. I also didn't have Cream of Celery Soup on hand, so I used cream of mushroom, and it was great!

* 1 (3 pound) whole chicken (I probably only used a half of a pound)
* 8 ounces dry bread stuffing mix (mine was a 6 oz box of Chicken stuffing)
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of celery soup (or cream of mushroom)
* 1 1/4 cups chicken broth
* 1 cup evaporated milk

1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
3. In a large bowl mix together the soups, broth and evaporated milk. Stir well.

Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.