Cheesy Zucchini Casserole Rsc Recipes

CHEESY ZUCCHINI CASSEROLE I

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.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
• Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
• Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
• Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
• Mrs Dash seasoning.
• Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.

CHEESY SAUSAGE ZUCCHINI CASSEROLE

Steps:

• Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
• Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400°. Place zucchini in a saucepan and cover with water; cook over medium heat until tender, about 8 minutes. Drain well. Add cheese, butter, salt and pepper; stir until the cheese is melted., Transfer to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, until lightly browned, 10-15 minutes.

CHEESY BEEF AND VEGGIE COMFORT CASSEROLE #RSC

Steps:

• 1. preheat oven to 400d.
• 2. In a Large saute pan, add enough EVOO to cover bottom of pan.
• 3. Add onion, rosemary, red bell pepper and zucchini sauteing until most of water is cooked out of the zucchini and onions just start to caramelize,.
• 4. Then add in garlic, marjoram, celery seed, salt,pepper, & Italian seasoning. saute until garlic and onions are a nice caramel color.
• 5. Add defrosted brick of beef and brown mixing through veggies until there is no more pink -- (if you use very lean beef like we do there will be no fat to drain -- if you do however end up with some fat now would be the time to drain the beef).
• 6. Then add in sour cream, cream cheese, Monterrey jack cheese, and sun dried tomatoes and half of the chili powder mixing well until cheese is melted and everything is mixed through.
• 7. In a separate sauce pan melt butter and add flour making a roux sauce(making sure the flour is dissolved in the butter before adding milk) adding in milk slowly little bits at a time while whisking and never stopping until milk has been added and there are no more clumps.
• 8. Then add in 1 1/2 cups mozzarella cheese mixing well until almost melted then add in parsley.
• 9. Add in cooked rigatoni mixing well until pasta is coated then add feta cheese and meat mixture mixing well.
• 10. Place mixture in a Reynolds wrap lined baking dish shiny side up.
• 11. Sprinkle the top of casserole with left over mozzarella cheese then top and sprinkle with 1 teaspoon left over chili powder and Italian seasoning to taste.
• 12. Place in oven and let bake until cheese is melted and casserole is bubbly hot.