Cucumber Casserole Food

CUCUMBER CASSEROLE

Steps:

• Cut peeled cucumbers into chunks.
• Put in suacepan with onion and parboil in salted water.
• Cucumbers should be just slightly cooked.
• Drain all water.
• Place a layer of cucumber/onion mixture in a casserole.
• Sprinkle with dressing mix.
• Dressing mixture should be 1/4 to 1/2" thick.
• Dot with butter.
• Continue layers until all cucumbers are used.
• Dilute 1 can (10 ounces) cheese soup with 1/2 c milk.
• Pour on top of layers of cucumber and dressing mix.
• Sprinkle on top with dressing mix.
• Bake at 350 until bubbly.

ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
• Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
• Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

CUCUMBER CASSEROLE

Steps:

• 1. Slice cucumbers, add onion in 1 1/2 quart casserole. Add browned meat; pour soup over veggies and meat. Top with shredded cheddar cheese. Bake 350 degrees for 30 minutes. Makes 4 servings.

CUCUMBER SOUP

Steps:

• Purée cucumbers, avocado and lime juice in a food processor or blender. Transfer to a bowl. If you used a food processor, strain the mixture first. Stir in 1 cup cold water. Mixture should be pouring consistency. Season with salt.
• Transfer to a container or pitcher and refrigerate until ready to serve. Pour into small cups or shot glasses. Drizzle a few drops of avocado oil on top of each. Set cups or glasses on a tray to serve.