Grandmas Zucchini Corn Casserole Food

ZUCCHINI AND CORN CASSEROLE

Steps:

• Melt the butter in a pan & add spring onions, fry until onions are just soft.
• Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
• Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
• Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
• Pour cream mixture over the zucchini mix that is in the baking dish.
• Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
• Garnish with shopped chives and slice and serve whilst hot.

GRANDMA'S ZUCCHINI CORN CASSEROLE

Steps:

• Combine zucchini, corn, eggs, wheat germ, seasonings and 1/2 cup cheese in a slightly greased casserole.
• Sprinkle with the remaining cheese.
• Bake at 350 degrees for 45 minutes uncovered.

ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
• Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
• Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.

ZUCCHINI, SQUASH, AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
• Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
• Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
• Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

GRANNY'S ITALIAN ZUCCHINI PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat.
• Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture.
• Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust.
• Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.

ZUCCHINI-CORN CASSEROLE

Steps:

• Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
• Drain the zucchini and cut them in chunks.
• Mix the zucchini with the corn and beaten eggs- Set aside.
• Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
• Add salt and pepper.
• Turn mixture into a buttered 2-quart casserole.
• Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
• Bake for 40 minutes at 350 degrees.

GRANDMA'S HAMBURGER CASSEROLE

Steps:

• Brown hamburger and onion in a large skillet. Add salt and pepper. Add beans and cottage cheese. Mix well and put in a greased casserole dish. Cover top with crackers and pats of butter. Bake at 350 degrees for about 40 minutes or until top is brown.

CORN ZUCCHINI CASSEROLE

Steps:

• Melt butter in large skillet over medium heat. Add onion and cook until soft. Add zucchini and cook until crisp tender, about five minutes.
• Stir in corn, salt, pepper, garlic, and oregano. Cook until heated through.
• Gradually add flour a tablespoon at a time, stirring after each addition. Gradually stir in milk, 1/2 cup at a time.
• Add ham if desired. Stir in cheese until melted.
• Transfer to a baking dish and top with bread crumbs.
• Bake at 350 degrees for 30 minutes or until cheese is melted and sauce bubbly.

FRESH CORN AND ZUCCHINI CASSEROLE

Steps:

• Scrape the kernels from the corn. There should be about 2 1/2 cups.
• Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.
• Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.
• Heat the butter in a casserole and add the onions and pepper pieces.
• Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.

ZUCCHINI CORN CASSEROLE

Steps:

• In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS

Steps:

• Grease a baking dish with olive oil.
• Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add squash and onion, reduce heat to medium, and cook until tender, 8 to 10 minutes. Drain all but 1 inch of the liquid and set the pot aside to cool for 20 minutes.
• Add eggs to the squash-onion mixture and beat with an electric mixer until well combined. Stir in 1/2 of the Cheddar cheese and all but 1/4 cup of the stuffing mix. Transfer mixture to the prepared casserole. Top with remaining cheese and stuffing.
• Bake in the preheated oven until bubbly, 30 to 45 minutes.

GRANDMA'S GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

ZUCCHINI AND CORN CASSEROLE

Steps:

• Cook sliced zucchini until tender. Drain and mash slightly.
• Melt 1 tb butter and cook onions until clear.
• Mix zucchini, corn, salt, onions, Swiss cheese and eggs. Put into 2 quart casserole dish.
• Mix bread crumbs, Parmesan cheese and melted butter. Sprinkle on top of casserole.
• Bake at 350 degrees F for 30 minutes or until golden.

OUR BEST CREAMY CORN, BACON & ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat; drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
• Spoon into 2-qt. baking dish; top with remaining cheese.
• Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.

ZUCCHINI AND CORN GRATIN

Steps:

• Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
• Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
• Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

ZUCCHINI, SQUASH AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
• Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
• Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish.
• Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
• Bake 45 to 50 minutes. Let stand 15 minutes before serving.

CORN ZUCCHINI SKILLET

Steps:

• Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
• Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
• Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.