zucchini, squash, and corn casserole

1 1/2 lb yellow squash, cut into 1/4-inch-thick slices
1 1/2 lb zucchini, cut into 1/4 -inch-thick slices
1/4 cup butter, divided
2 cups diced sweet onion
2 cloves garlic
3 cups fresh corn kernels
1 1/2 cups freshly shredded white cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons freshly ground black pepper
1 teaspoon table salt
1 1/2 cups soft, fresh breadcrumbs, divided
1 cup freshly grated asiago cheese, divided


1.  preheat oven to 350 degrees.  bring first 2 ingredients and water to cover to a boil in dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender.  drain; gently press between paper towels.

2.  melt 2 tbsp. butter in a skillet over medium-high heat; add onion, and saute 10 minutes or until tender.  add garlic, and saute 2 minutes.

3.  stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 c. each breadcrumbs and asiago cheese just until blended.  spoon mixture into a lightly greased 13x9 inch baking dish.

4.  melt remaining tbsp. butter.  stir in remaining 1 cup breadcrumbs and 1/2 cup asiago cheese.  sprinkle over casserole.

5.  bake at 350 degrees for 45-50 minutes or until golden brown and set.  let stand 15 minutes before serving.  


*from myrecipes.com

dinner in a pumpkin

1 medium pumpkin
1 tbsp. oil or butter
1 small onion, diced
1 c. sliced fresh mushrooms
1 1/2 lbs. ground turkey
1 8 oz. can water chestnuts
salt and pepper
1 can cream of chicken soup
1/4 c. brown sugar
1 tbsp. soy sauce
4 c. cooked rice, white or brown


preheat oven to 350 degrees.
line a baking sheet with foil.
thoroughly wash and dry the outside of the pumpkin. 
cut off the top of the pumpkin and clean out the pulp and seeds.  place the pumpkin on the baking sheet.  save the top.
in a large skillet, saute onion and mushrooms in oil or butter.  add ground beef and cook until no longer pink.  drain the grease from the beef.  add salt, pepper, and water chestnuts.
in a large bowl, mix soup, brown sugar, and soy sauce.  add ground beef mixture and cooked rice.
empty bowl into the cleaned out pumpkin and replace pumpkin top.
bake for 1 hour on the lower rack of the oven, or on the rack where the pumpkin can be most centered in the oven.
after 1 hour, remove the top and check the sides of the pumpkin for doneness.  the outside of the pumpkin will turn a dark orange and the inside of the pumpkin should be tender and easily scoop off the sides with a spoon.  if the inside of the pumpkin is still not fully cooked, bake for an additional 10-15 minutes.  the cooking time will vary depending on the size of the pumpkin.  using hot pads, place the pumpkin onto a serving plate, remove the lid, and stir.  be sure to scoop off chunks of cooked pumpkin into the casserole as it is served. 

*original recipe from www.favfamilyrecipes.com
**i've used ground turkey, instead of ground beef, in this recipe.
**it is a tradition for me to make this the week of halloween.  the kids love it, and so do the adults. 

chicken noodle casserole

in a 1 1/2 quart casserole dish combine:
1 can cream of chicken soup
1/3 c. sour cream
1/3 c. water
1  5 oz. can boned chicken
2 tbsp. chopped parsley
2 c. cooked noodles (4 oz. uncooked)

bake at 350 degrees for 30 minutes.  top with buttered bread crumbs or corn flakes crumble. 

*i have used whole wheat noodles.  i've also diced carrots and celery.  added thyme and basil.  sauted in olive oil and added to casserole mixture before baking.
*original recipe from mom, who got it from grandma amy.

king ranch texas chicken

2 chicken breasts, cooked and cubed
2 dozen corn tortillas, cut into fourths
2 c. cheddar cheese
1 c. chopped onions
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of celery soup
1 can salsa (your heat preference)
1 c. sour cream

butter a 9x13 inch pan.  mix together soups, chili powder and sour cream.  saute onions in a small amount of butter.  add to soup mixture.  put 1/2 of chicken in the bottom of the pan.  add 1/2 of the tortillas, 1/2 of the cheese and 1/2 of the soup.  repeat layers, ending with cheese.  bake for 1 hour at 350 degrees.  serves 6 to 8 city folks and 2 hungry cowboys.

*i found that letting the casserole sit for awhile after pulling it out of the oven does good things for the taste and texture.

*original recipe from the upper canyon road neighborhood cookbook

prairie cornbread

1 lb. sausage
1 chopped onion
2 pkg. jiffy corn muffin mix
1 can (14.75 oz.) creamed corn
1/4 c. milk
3 eggs, slightly beaten
7 oz. can diced green chilies, drained
1 1/2 c. grated cheddar cheese

saute onion and meat, drain (rinse).
mix cornbread, corn and eggs.  add milk.  pour 1/2 into greased 9x13 pan.  spread meat and onions on top of cornbread.  top with chilies and cheese.  pour remaining cornbread over all.  bake at 350 degrees for 25-30 minutes or until golden brown.

*original recipe from mom

zingy zuchinni casserole

boil 5 min. then drain:

1/4 c. chopped onion

6 c. chunks of zucchini

1/2 tsp. salt

add to above mixture.  stir until cheese is melted:

1 can cream of chicken soup

1 c. sour cream

1 c. cheese

melt butter and combine.  pour 1/2 on bottom of casserole dish and 1/2 on top of casserole:

1 pkg. stuffing mix

1 cube butter

1/3 c. watter

bake at 350 degrees for 30 minutes. uncovered. 

*original recipe from kayleen bell