Cheesy Zucchini Casserole Rsc Food

CHEESY ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

EASY CHEESY ZUCCHINI CASSEROLE

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

Steps:

• Preheat oven to 350 degrees.
• In large pan, boil sliced zucchini for about 8 minutes, until tender, then drain.
• Spray a 7x11 inch dish with cooking spray.
• Cover the bottom of the dish with sliced tomatoes.
• Layer zucchini.
• Season with salt, pepper, and minced onion.
• Sprinkle with parmesan cheese and feta cheese.
• Repeat layers.
• Top off casserole with mozzarella cheese.
• Bake uncovered for 45 minutes.

CHEESY BEEF AND VEGGIE COMFORT CASSEROLE #RSC

Steps:

• 1. preheat oven to 400d.
• 2. In a Large saute pan, add enough EVOO to cover bottom of pan.
• 3. Add onion, rosemary, red bell pepper and zucchini sauteing until most of water is cooked out of the zucchini and onions just start to caramelize,.
• 4. Then add in garlic, marjoram, celery seed, salt,pepper, & Italian seasoning. saute until garlic and onions are a nice caramel color.
• 5. Add defrosted brick of beef and brown mixing through veggies until there is no more pink -- (if you use very lean beef like we do there will be no fat to drain -- if you do however end up with some fat now would be the time to drain the beef).
• 6. Then add in sour cream, cream cheese, Monterrey jack cheese, and sun dried tomatoes and half of the chili powder mixing well until cheese is melted and everything is mixed through.
• 7. In a separate sauce pan melt butter and add flour making a roux sauce(making sure the flour is dissolved in the butter before adding milk) adding in milk slowly little bits at a time while whisking and never stopping until milk has been added and there are no more clumps.
• 8. Then add in 1 1/2 cups mozzarella cheese mixing well until almost melted then add in parsley.
• 9. Add in cooked rigatoni mixing well until pasta is coated then add feta cheese and meat mixture mixing well.
• 10. Place mixture in a Reynolds wrap lined baking dish shiny side up.
• 11. Sprinkle the top of casserole with left over mozzarella cheese then top and sprinkle with 1 teaspoon left over chili powder and Italian seasoning to taste.
• 12. Place in oven and let bake until cheese is melted and casserole is bubbly hot.

CHEESY ZUCCHINI CASSEROLE #RSC

Steps:

• First cook the zucchini in a small amount of salted water in saucepan for 3 minutes; drain well. Brown onion and ground beef in butter in skillet, stirring until ground beef is crumbly; drain.
• Combine the ground beef mixture, zucchini, and corn into a bowl. Mix all together. Spoon the ingredients into a greased 9 x 13 baking pan.
• Spread cheese on top.
• Bake at 350 for 45 minutes. Cover with Reynolds Wrap Foil.