Zucchini and Corn casserole

Are you searching for a new side dish that incorporates vegetables in a different way?  I think I found one from the Six Sisters.  If you are not familiar with them, there are just that, six sisters with busy lives and families.  Some of their recipes are just fantastic.  This one I happened to find in magazine published last Fall 2016. (Six Sisters Stuff)  As usual, I adapt the recipe for our taste, but followed the same preparation technique, and the casserole was very tasty.

Here is how I prepared this side dish.  Gather olive oil, 1/3 red onion, garlic in a tube, 2 medium to large zucchini, cubed, one bag frozen corn, 1/2 cup shredded mozzarella,  1/2 cup shredded Parmesan cheese, and salt plus black pepper to taste.

Preheat the oven to 350 degrees.  On the cooktop, saute oil, onion, garlic to taste, and cook until the onions become tender.  Add in the zucchini and continue to cook for 8-10 minutes until the vegetables are browning.  Add corn, cheese, salt and pepper.

Place into a ceramic casserole dish and bake at 350 degrees for 20 minutes.  Serve while hot.

Any leftovers can be stored very easily with a new product I found at the home and housewares show.

Lidlover lids can be used with ceramic, stainless, glass, bamboo, plastic or even with plates.  They can be used to cover dishes in the oven up to 400 degrees.  They are BPA free and made of high quality food grade silicone. More about the product can be found on their website at http://www.LidLover.com

Watch for these products coming this year to stores.  Additionally, they will be featured on QVC this May. I have been using them for the past few weeks and they are an amazing new product.


Mushroom casserole

Spring is coming to Michigan.  At least I am hopeful.  Soon all types of mushrooms will be available at the market.  So this is a perfect time to share my recipe for a mushroom casserole.  If you are searching for a great side dish or something for a meatless Monday, I recommend this casserole.  Any kind of mushroom would work and I have made this dish with a variety of types of mushrooms as well.  This is a great recipe that can be doubled as well to make a larger casserole for guests.

Recently, I used these ingredients: 1/2 package of egg noodles, 1/2 box white mushrooms plus 1 jar of sliced mushrooms, 3 Tablespoons margarine, salt and pepper to taste, and one 8 ounce block Swiss cheese, grated.

To make the casserole:

Cook the noodles according to the package and drain.  Saute mushrooms in the margarine in an open skillet.  Prepare a ceramic baking dish with a Pam spray.  Divide one-third of the noodles into the dish and season them to taste with salt and pepper.  Add 1/2 of the Swiss cheese and one-third of the mushrooms.  Repeat the layers and bake in a pre-heated 350 degree oven for 30 minutes or until the cheese is melted. Serve alongside chicken, fish or by itself with a side salad. Quite tasty.






pizza casserole

Do you have a large group coming over for a game night or football party?  Here is a great recipe for a crowd of people.  Casseroles are easy because they can be baking while the guests are arriving, and are ready to serve right from the oven.

This casserole was featured in Paula Deen’s September/October 2014 magazine.  The casserole can also be frozen in advance, thawed for 30 minutes and then baked according to the directions. I divided Paula’s recipe in half for my version.

The casserole can also be adapted easily to fit the preferences of your family.  I omitted the sausage that she suggests, and changed the pasta selection to what I happened to have in my pantry.  This is a great casserole that will be enjoyed by your guests.  I promise.

To make the pizza casserole:  Preheat the oven to 350 degrees. Assemble the following ingredients. One package of mushrooms, 1/2 pound ground beef,  6 ounces of crumbled bacon, one chopped white onion, 1/2 cup red wine, 1 jar pasta sauce, 1 cup Parmesan cheese, 1 cup Ricotta cheese, just over 2 cups of ribbed pasta, 8 ounces mozzarella cheese, red pepper, 1 cup sour cream, and one package of sliced pepperoni.


Boil pasta and drain.  Prepare a 2 quart casserole with cooking spray. Brown ground beef and chopped mushrooms in a skillet, Drain any excess fat from the beef.   Add onion to brown, and then the bacon. Next, add the red wine.  Once these ingredients are cooked together, add the pasta sauce to heat through. Season with red pepper flakes.

Next, in a small bowl, mix together the Parmesan, sour cream and Ricotta cheese. Then as the past is done, begin assembly of the casserole. SAMSUNG CAMERA PICTURES Begin with the noodles at the bottom of the dish.  Layer 1/2 of the meat mixture.  Layer with 1/2 of the cheese mixture.  Sprinkle with 1/2 of the mozzarella cheese.  Then repeat the layers.  The pepperoni finishes the dish on the top.



Bake uncovered for 40 minutes until hot and bubbling in the oven.


fall squash casserole

SAMSUNG CAMERA PICTURESAnother fall comfort food which adapts well to a casserole dish is squash.  I recently tried making this dish with a mixture of zucchini and yellow squash.  It was very tasty and could be adapted to include other herbs and seasonings as desired. Over the years, I have used several recipes to perfect this dish.

This past week, I used chives, basil, thyme, salt and pepper for this dish. I had these herbs growing in my home garden.  This side dish could be served with any fish, chicken or beef entrée.  It is smooth and creamy.  And, is especially tasty for children who may not typically like to eat squash.

to make this recipe:

Preheat the oven to 350 degrees.  Precook the two cups of sliced squash on the stove top in a steamer.  When the squash is tender, add the following ingredients to combine:  1 egg, 1/2 cup low-fat mayonnaise, 1 1/2 cups of shredded white or yellow cheddar cheese, and herbs to taste.


Place into a ceramic baking dish and top the casserole with 1/2 cup additional shredded cheese and a decoration of chives, thyme or parsley.  Bake for 30-40 minutes until browned. Serve while warm.  This dish will serve 6-8 guests.