If I got caught, a Diet Coke, cookie, or something pretty would make me sing like a bird!
4 small zucchini, cut ¼” slices and saute in 4 Tbls. Butter/margarine with 1/3 cup chopped onion. Mix 1 cup sour cream, 1 can cream of chicken soup and 1 ½ cup shredded carrots. Mix 1 box Stove Top Stuffing with ½ cup water, full amount of margarine (see box). Mix ½ stuffing mixture with zucchini mixture in greased casserole dish. Cover with remaining stuffing mixture and bake at 350 degrees for 25 minutes.
Then I got a little side tracked from Connie's recipe. I decided that it might need a little more butter.
Yeah me, Paula Deen, and Julia Childs are all on the same page about the butter thing.
While sauteing the butter, onions, and zucchini, I decided to throw in some of that yellow squash too.
Put it in a baking dish and sprinkled the rest of my cheese on top. Now I didn't save part of the stuffing mix for the top because I forgot. My stuffing mix got all mixed in. I also forgot to put the carrots in.
Here it is
It was FANTASTIC!!!
I suggest you try this.This would also be good with some rice, chicken, or ground turkey in it if you wanted to make it a whole meal casserole.
The Hubs gave it his two thumbs up!!
Kal over at Keeping it Bella sent me the next recipe.
We had a heat wave that passed through the Pacific Northwest a couple weeks ago and we were all dying. Now it's a little cooler, the school supplies are out at Target, the leaves are starting to turn and pretty soon it's going to be time for hot steamy soups and stews.
I can't wait to try this creation from Kal.
6-8 small Yukon Gold potatoes
1 bag of frozen pearl onions
2 Stocks of Celery
1/2 Bag Frozen Corn
1/2 bag petite peas
4 can of Cream of Chicken soup w/ 1 c. water added.
1 box of Bisquick Biscuit Mix
Salt & Pepper to taste
Maybe some garlic; if you feel garlicky.
Roast or boil the chicken, let cool. Shred chicken. Cut up all veggies (except onions) into bite size pieces. Par boil potatoes and carrots until about ½ done. Mix the meat & all the veggies into a large bowl. Mix in soup mix. Add salt & pepper mix really well. Pour into a large casserole dish. Mix biscuits according to directions for the desired amount of biscuits for the top of your casserole. Cut biscuits desired size, place on top of meat & veggie mixture. Bake @ 350 preheated oven for approximately 30-40 minutes or until bubbly and biscuits are golden brown.
This freezes really well. Freeze in the casserole dish, or just throw the mixture into a gallon Zip Lock bag and throw into the freezer. Just don’t put the raw biscuits on until ready to bake.
This is kind of a toss & throw recipe. Meaning if you don’t like an ingredient..... Throw it out, if you like something else or more of......it throw some in!
This next recipe came from another cousin at one of our family reunions. I can't remember who made it but it was darn good!
Another cousin recipe. I'm tellin ya we are a bunch of foodies.
4 cup Water
1 cup Wild Rice, uncooked
1 tsp Butter
1 ½ tsp Salt, divided
½ cup Brown Rice, uncooked
8 strips Bacon, diced
2 cups Fresh mushrooms, sliced
1 Onion, large, chopped
1 Green Pepper, medium, chopped
1 Sweet Red Pepper, medium, chopped
1 Celery Rib, thinly sliced
1 can (14 ½ oz.) Beef Broth
2 Tbls Cornstarch
¼ cup Water
½ cup Slivered Almonds
In a large saucepan bring water, wild rice, butter and ½ teaspoon salt to a boil.
Reduce heat; cover and simmer 40 minutes.
Stir in brown rice. Cover and cook 25 – 30 minutes longer or until rice is tender.
Meanwhile, in a large skillet cook bacon until crisp. Remove bacon.
In 2 tablespoons bacon drippings sauté: mushrooms, onions, peppers & celery until tender.
Stir in broth & remaining salt.
Bring to a boil.
Combine cornstarch and cold water. Mix until smooth. Add to mushroom mixture.
Cook and stir for 2 minutes or until thickened and bubbly.
Stir in almonds and bacon.
Add mushroom mixture.
Transfer to 13x9 baking dish.
Cover. Bake at 350° for 25 minutes.
Uncover. Bake 5-10 minutes or until heated through.
This is a new recipe I found. It was so fantastic that I had to share it!
You can just ignore the word “raspberry” up there and swap it up with any berry you please, like blackberries or blueberries, marionberries, boysenberries, or all of the above.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
(Baking time might need to be shortened.Seems like it baked crazy quick.)