CHEESY SAUSAGE ZUCCHINI CASSEROLE
My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.
Provided by Mandy Stevenson Hudson
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
- Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g
EASY CHEESY ZUCCHINI CASSEROLE
This is the only way I can get kids to eat zucchini, and the adults enjoy it as well. It really is good; it was included in the school cookbook at the request of my daughter. This recipe is a request at all my holiday meals. Try it, and I think your family will like it!
Provided by breezermom
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
- Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
- Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.
CHEESY ZUCCHINI CASSEROLE
This tasty casserole is great for lunch, as a side dish, or a light supper. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Don't Rock The Zuke Squash" :)
Provided by loof751
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice the zucchini. Peel and slice the tomatoes. Grease a 2 quart baking dish.
- Saute the sliced zucchini and onions in the olive oil until soft.
- In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
- Alternate layers of zucchini, cottage cheese, and tomato slices. Top with Parmesan cheese.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 188.7, Fat 10.8, SaturatedFat 3.6, Cholesterol 21.2, Sodium 435.1, Carbohydrate 9.8, Fiber 2, Sugar 6.9, Protein 14.1
CHEESY SHRIMP CASSEROLE
Make and share this Cheesy Shrimp Casserole recipe from Food.com.
Provided by echo echo
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop tomatoes and set in strainer to drain so not excessively juicy.
- Toast bread, remove crusts and cut into cubes; spread cubes over bottom of an 8 X 8-inch pan.
- In a bowl combine next 11 ingredients (shrimp through pepper); spoon over the toast cubes.
- Toss tomatoes with lime juice and oregano and scatter over shrimp.
- Bake at 350F 20 minutes.
- Remove from oven, let stand 5 minutes and serve.
Nutrition Facts : Calories 416, Fat 19.1, SaturatedFat 10.7, Cholesterol 220.3, Sodium 727.9, Carbohydrate 23.9, Fiber 2.1, Sugar 6.1, Protein 36.4
CHEESY SQUASH AND ZUCCHINI CASSEROLE
This cheesy dish is a favorite of our Thanksgiving dinner.
Provided by HALR9000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
- Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
- Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 16.4 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 663.4 mg, Sugar 3.4 g
CHEESY SHRIMP ALFREDO BAKE
A delicious mix of shrimp, pasta, Alfredo sauce, pesto, and vegetables makes for a quick, easy dinner that's easy to freeze or reheat for lunch the next day. Can be served alone or with garlic bread or breadsticks. Can be frozen for up to 3 months.
Provided by Erin Schroeder
Categories Seafood Shellfish Shrimp
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
- Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
- Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
- Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
- Bake in the preheated oven until bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 1400.2 calories, Carbohydrate 94.6 g, Cholesterol 338.1 mg, Fat 83.9 g, Fiber 7 g, Protein 71.5 g, SaturatedFat 31.5 g, Sodium 2827 mg, Sugar 13.6 g
CHEESY SHRIMP AND RICE
A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.
Provided by Yoly
Categories Main Dish Shrimp
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
- Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
- Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg
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