Dilly Casserole Bread Recipe Recipe For Zucchini

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DILLY CASSEROLE BREAD



Dilly Casserole Bread image

I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.

Provided by Taste of Home

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 4% cottage cheese, lukewarm
2 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon butter
2 tablespoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
2-1/4 to 2-1/2 cups all-purpose flour

Steps:

  • Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. , Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges.

Nutrition Facts : Calories 181 calories, Fat 3g fat, Cholesterol 34mg cholesterol, Sodium 319mg sodium, Carbohydrate 30g carbohydrate, Fiber 7g protein. Diabetic Exchanges

DILLY ZUCCHINI CASSEROLE



Dilly Zucchini Casserole image

Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. -Esther Kilborn, Bridgton, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 9

1 cup biscuit/baking mix
1/2 cup grated Parmesan cheese
1 tablespoon dill weed
1 teaspoon salt
1/8 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup canola oil
3 cups chopped zucchini
1 large onion, chopped

Steps:

  • In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 410 calories, Fat 32g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 978mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

CARROT AND ZUCCHINI CASSEROLE



Carrot and Zucchini Casserole image

Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.

Provided by Angela

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 6

Number Of Ingredients 12

2 cups sliced carrots
2 cups peeled and sliced zucchini
¼ cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups half-and-half
2 cubes chicken bouillon
½ cup shredded Colby-Jack cheese
½ teaspoon dry mustard
½ teaspoon dried dill weed
seasoned dry bread crumbs
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
  • Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
  • Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
  • Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g

ANGIE'S DILLY CASSEROLE BREAD



Angie's Dilly Casserole Bread image

This super rich bread bakes up high and is full of flavor. It's a family recipe. It's even better toasted with lots of butter.

Provided by Angie Fuller

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

1 (.25 ounce) package active dry yeast
¼ cup warm water
1 cup cottage cheese, room temperature
2 tablespoons white sugar
1 tablespoon butter, room temperature, plus more as needed
1 teaspoon salt
¼ teaspoon baking soda
2 teaspoons dill seed
1 tablespoon dried minced onion
1 egg
2 ¼ cups all-purpose flour, or more if needed
1 pinch salt

Steps:

  • Soften yeast in warm water; let stand 10 minutes.
  • Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
  • Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
  • Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 3.8 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 2 g, Sodium 483.8 mg, Sugar 3.5 g

DILLY ZUCCHINI CASSEROLE



Dilly Zucchini Casserole image

Make and share this Dilly Zucchini Casserole recipe from Food.com.

Provided by Pat - cook

Categories     Brunch

Time 30m

Yield 5 serving(s)

Number Of Ingredients 9

1 cup biscuit mix
1/2 cup grated parmesan cheese
1 tablespoon dried dill weed (or 2 Tbsp. fresh)
1 teaspoon salt
1/8 teaspoon pepper
4 eggs, beaten
1/2 cup vegetable oil
3 cups zucchini (shredded or chopped)
1 large onion, chopped

Steps:

  • Combine biscuit mix, Parmesan cheese, dill, salt and pepper in a bowl.
  • Add eggs and oil; mix well.
  • Stir in zucchini and onion.
  • Pour into a greased 1 1/2-quart baking dish.
  • Bake, uncovered, at 375°F for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 423.5, Fat 32.5, SaturatedFat 6.8, Cholesterol 178.5, Sodium 989.9, Carbohydrate 21.8, Fiber 1.8, Sugar 5.8, Protein 12.1

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