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Posts Tagged ‘zucchini’

My family and I made a trip to see relatives last fall.  While we were there, one of my cousins made a stuffing squash casserole that my husband and I found to be very good.  After getting home, we tried to replicate it.  Here is what we came up with…

Ingredients:

3 C Stuffing – Corn bread works great
1/3 C melted butter
1 can Cream of Chicken Soup
½ C Sour Cream
1 small Yellow Squash – cubed
3 small Zucchini – cubed
1 small Onion – finely diced
1/3 C Shredded Carrot
¾ C Shredded Cheddar Cheese

Directions:

Preheat oven to 350°.  Mix the stuffing and melted butter in a medium bowl.  Spread 2 ½ cups of the stuffing mixture into the bottom of a greased 9 x 13 glass pan.  Mix the soup, sour cream, squash, zucchini, onion, carrot, and ½ cup of the cheese together in a large bowl.  Spoon the mixture over the stuffing – spread carefully!  Place the remaining stuffing mixture over top and sprinkle with cheese.  Bake for 45 minutes!  Enjoy!!!

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This is not your classic Minestrone.  Actually got this recipe from my sister and tweaked it to our families taste.  This one pot wonder will feed a family of 4 about 3+ meals.  What a great way to use all the fresh items just starting to come out of the garden.  I love to make a big pot, eat it one night and freeze the rest in small batches.  It is such a treat to pull out a small bowl for a quick lunch or a larger one for a family supper.  The one thing I really love…it freezes great!  And for those of you who turn up your nose at the cabbage, let me just say that I can’t stand cabbage…or at least that is what I thought before I had it in this soup!  (Still the only way I will eat it thought…I haven’t been converted yet!)

16 oz Polska Kielbasa – cut into 1/2″ rounds – then slice the rounds in half

1 T Olive Oil

1 medium or 2 small onions – diced

2 large carrots, sliced

1 tsp crumbled basil

2 cloves garlic – minced

2 small zucchini (or summer squash) sliced

16 oz can diced tomatoes – or grab a couple good size tomatoes out of your garden and dice

3 cups water

4 beef bouillon cubes

2 cups finely shredded cabbage

1 can great northern beans – un-drained

salt & pepper to taste

Directions:  Brown Kielbasa in large soup pot in 1 T olive oil for 3 – 5 minutes.  Add onion, carrots and basil.  Cook 3 – 5 minutes.  Add garlic to the pot and cook another 2 minutes.  Add zucchini, tomatoes, water, beef bouillon, and cabbage.  Simmer covered for 1/2 to 1 hour or until cabbage is tender.  Add beans with liquid.  Taste the broth and salt and pepper to your liking.  Simmer an additional 10 minutes to allow beans to come to temperature.  Serve in large bowls.  Careful, your guests will want to have seconds  🙂

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