Cindys Zuchinni Casserole Recipes

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SLOW-COOKER ZUCCHINI CASSEROLE



Slow-Cooker Zucchini Casserole image

This simple slow-cooker casserole is the perfect, no-fuss way to use up your freshly picked zucchini.

Provided by By Cindy Rahe

Categories     Entree

Time 2h25m

Yield 10

Number Of Ingredients 9

7 cups sliced zucchini (6 small to medium zucchini)
1/3 cup diced onion
2 tablespoons butter, melted
2 cups crushed Ritz™ crackers
1 cup shredded Cheddar cheese (4 oz)
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup sour cream
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Grease inside of slow cooker with butter or cooking spray.
  • Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
  • Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
  • Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g

CHEESY ZUCCHINI CASSEROLE I



Cheesy Zucchini Casserole I image

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Provided by DC1

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 4

Number Of Ingredients 7

4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g

CINDY'S BREAKFAST CASSEROLE



Cindy's Breakfast Casserole image

The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!

Provided by Cindy in Pensacola

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 11

cooking spray
1 (12 ounce) package bacon
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
salt and ground black pepper to taste
1 (12 ounce) package sliced fresh mushrooms
3 green onions, minced
2 cups shredded Cheddar cheese, divided
10 eggs
2 cups milk
1 teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
  • Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
  • Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
  • Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
  • Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
  • Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
  • Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 24.4 g, Cholesterol 378.4 mg, Fat 31.7 g, Fiber 2.1 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 1258.2 mg, Sugar 5.9 g

TUNA ZUCCHINI CASSEROLE



Tuna Zucchini Casserole image

Adapted from Six Seasons by Joshua McFadden This is a warming casserole that can be made in advance, and baked right before serving. Simply do all the steps through step 4 and refrigerate it, until ready to bake. It's best to let it come to room temperature before you do, so it heats evenly. It's perfect for lunch or dinner, along with a big green salad, and a glass of white wine.

Provided by David

Number Of Ingredients 9

1 1/2 pounds (680g) small zucchini or summer squash
2 1/2 teaspoons Kosher or sea salt
1 tablespoon extra-virgin olive oil (plus additional oil for preparing the zucchini)
2 cups (200g) thinly sliced scallions or spring onions
1 1/2 teaspoons minced fresh thyme leaves
freshly ground black pepper
1/4 teaspoon red chili flakes
2 tins tuna, preferably packed in oil (light or dark (5 oz, 140g. each tin))
1 1/2 cups (130g) grated cheese (such as Comté, Gruyère, Emmenthal, extra-sharp cheddar, or Swiss cheese)

Steps:

  • Trim the ends off the zucchini and if small, slice them lengthwise. If they are larger, cut them into batons about 3/4 inch (2cm) thick. Place them in a colander and toss them with 2 teaspoons of salt. Let drain for 1 to 2 hours, shaking and turning them a few times, coaxing the excess water to drain away.
  • Heat the olive oil in a skillet over medium heat. Add the scallions, thyme, some freshly ground pepper, the chili flakes, and 1/2 teaspoon salt. Cook, stirring frequently, until the scallions are wilted and soft, about 3 minutes. Remove from heat and set aside.
  • Preheat the oven to 450ºF (230ºC). Blot the zucchini dry with a paper towel and toss them with a bit of olive oil on a baking sheet. (You can line the baking sheet with parchment paper for easier clean up if you want, or if you're parsimonious with the olive oil and are concerned they'll stick.) Spread them in an even layer, cut side down, and roast them in the oven just until tender, about 15 minutes, but don't cook them to mush.
  • Remove from the oven and place the zucchini in a single layer in a shallow baking dish or gratin dish that will fit them snugly in an even layer. Strew the scallions over the zucchini. Drain the tuna and flake it over the scallions and sprinkle the cheese evenly over the top.
  • Bake until the cheese is melted and starts to brown and the casserole is heated through, 10 to 15 minutes. Serve warm.

TOMATO-POTATO-ZUCHINNI-SUMMER SQUASH "CASSEROLE"



Tomato-Potato-Zuchinni-Summer Squash

not set

Provided by sandyiniowa

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

1 TABLESPOON OF OLIVE OIL
1 MEDIUM ONION
2 CLOVES OF GARLIC
1 MEDIUM ZUCCHINI
1 MEDIUM SUMMER(YELLOW) SQUASH
1 LARGE POTATO
1 LARGE TOMATO
1 TEASPOON DRIED THYME
1 TEASPOON FRESH ROSEMARY (CHOPPED)
SALT AND PEPPER TO TASTE
1 CUP SHREDDED ITALIAN CHEESE

Steps:

  • STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes). STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible) STEP 3: Spray the inside of an 8X8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary. STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Nutrition Facts : Calories 82 calories, Fat 3.92113291654779 g, Carbohydrate 8.35875416666667 g, Cholesterol 11.55 mg, Fiber 1.40710003348192 g, Protein 4.04654541666667 g, SaturatedFat 2.37182508331692 g, ServingSize 1 1 Serving (100g), Sodium 79.5511519097198 mg, Sugar 6.95165413318475 g, TransFat 0.225836208330115 g

STUFFING ZUCCHINI CASSEROLE



Stuffing Zucchini Casserole image

I've had this recipe for years.It's easy to make and very good! For a quick one dish meal,I add a can of tuna.Tuna is great in this recipe.

Provided by Cindy in PA.

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) box chicken Stove Top stuffing mix
1 can cream of chicken soup
1 (8 ounce) container sour cream
2 tablespoons butter
2 medium zucchini, chopped
1/4 cup onion, diced

Steps:

  • Fry chopped zucchini and onion in butter until tender.
  • In bowl mix together,stuffing and seasoning mix sour cream,soup,zucchini and onion with butter.
  • Put in a lighty greased casserole dish and bake uncovered at 350 degree for 30-40 minutes.

Nutrition Facts : Calories 485.5, Fat 24.8, SaturatedFat 13.2, Cholesterol 48.2, Sodium 1483.7, Carbohydrate 55.5, Fiber 3, Sugar 7.3, Protein 11.3

CINDY'S ZUCHINNI CASSEROLE



Cindy's Zuchinni Casserole image

Make and share this Cindy's Zuchinni Casserole recipe from Food.com.

Provided by pammyowl

Categories     Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 7

4 medium zucchini, sliced
3/4 cup instant rice
1 lb ground beef
1 large onion, diced
i 10 1/2 oz. can cream of mushroom soup
2 cups cottage cheese
1/2 lb cheddar cheese

Steps:

  • Parboil zuchinni. Brown beef with the onions. Layer in the order listed above in a 9 x 13" pan. Bake at 350 for 45 mn.

Nutrition Facts : Calories 345.8, Fat 20.6, SaturatedFat 10.3, Cholesterol 77.3, Sodium 414.4, Carbohydrate 14.3, Fiber 1.5, Sugar 4.8, Protein 25.5

CINDY'S SQUASH CASSEROLE



Cindy's Squash Casserole image

My best friend makes this casserole and it is amazing. I added a few different ingredients of my own. She also makes it with cauliflower mixed with either zucchini or yellow squash. No matter how she makes it, it is delicious.

Provided by Kimi Gaines

Categories     Vegetables

Time 50m

Number Of Ingredients 7

6 small yellow squash
1 c cheddar cheese, shredded ( any type of cheese you have)
1/3 c parmesan cheese
1 small chopped onion
1 large egg
1/3 c panko or bread crumbs
garlic powder, salt & pepper to taste

Steps:

  • 1. Cut squash into small pieces and place in microwave safe bowl or you can steam on the stove. Cook till tender.
  • 2. In casserole bowl add all ingredients. Mix well. Add some of the cheese on top.
  • 3. Bake in a casserole dish at 350F oven for 30 minutes

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