Cheesy Zucchini Salami Casserole *THE BEST*

My brother-in-law's girlfriend has been telling me about how good this casserole is for a few weeks now and since I've got squash and zucchini coming out of my ears right now I've been sharing it with them.
Well, the other day my BIL returned with a casserole in his hands.
Yep! It was THE casserole she's been raving about.
Oh my!
I can't even begin to describe how good it was.
Hubby, who is a non-zucchini eating person even ate it 
and said, " That's good!"

Cheesy Zucchini Salami Casserole

1 onion, sliced thin
zucchini, sliced thin lengthwise
8 oz. shredded mozzarella
1 cup shredded Parmesan (optional)
2 cups diced salami
1 can of crescent rolls

Layer onion slices in the bottom of a greased 13 X 9.
Place zucchini slices on top of onions.
Sprinkle with cheeses.
Add another layer of zucchini.
Followed by another layer of cheeses.
Top with diced salami.
Place crescent rolls flat on top of casserole.
Bake at 375 degrees for 45 minutes until top is golden brown.

*Additional Note*
I originally posted this recipe with just one layer of zucchini but the last time I made it I made it with a second layer and it was even better. Either way works...you'll just have a thinner or thicker dish depending on the amount of layers you choose.
Enjoy!

Parmesan & Broccoli Crescent Pie

Howdy all!
I've decided to link up with Farmchick over at Fresh From the Farm for her Homemade by You ~Mondays.
Each Monday I hope to have a new and yummy creation to share with you all. (Keeping my fingers crossed that I can keep up!)
Anyways, today I'm gonna share my Broccoli Crescent with you. It's easy to put together and pretty tasty too!

Parmesan Broccoli Crescent Pie

12 oz. bag of frozen broccoli cuts
3 tbsp. water
2 - 8oz. packages of crescent rolls
1 cup fresh grated Parmesan cheese
1/2 cup milk
14.75 oz. can of cream of mushroom soup

Place broccoli and water in a microwave safe dish, cover and cook on high for 3 1/2 minutes.
Stir broccoli and place back in microwave for another 3 1/2 minutes, drain and set aside.
Place one package of crescent rolls in the bottom of a greased 13X9 pan.

In a mixing bowl, combine cheese, milk, soup and drained broccoli.
Pour mixture over crescent layer.
Place second package of crescent rolls on top.
Bake at 350° for 20 minutes or until brown.
Enjoy!

Stitchery News! (For those of you wondering)

I didn't get my new stitchery totally finished over the weekend but I'm close to it. I ran out of blue thread so I had to wait until today for our local sewing shop to open so that I could get some more. So frustrating when you're that close to being done and then have to quit. I could have run over to the mall (30 minutes away) to get the thread but I figured why waste the gas money when I can get it local at the beginning of the week.
Hopefully I'll get it finished tomorrow so I can show it to you...and start another project!

Mexican Chicken

Are you in need of a quick fix for dinner and don't have much time to prepare something?
Then here's a casserole that's quick to whip up.

Did you just say not another casserole....ughhh?

Trust me, my husband hates casseroles of any kind and that is the same reaction that he had when he walked in that night from work to find me serving a casserole.
However, he was pleasantly surprised when he took a bite.
It's loaded with flavor.

Mexican Chicken

2 whole rotisserie chickens, deboned and cut in bite size pieces
1 tbsp. taco seasoning
1 tbsp. dried onion flakes
1 1/2 cups shredded cheddar cheese
12 oz. bag of taco flavored Doritos, crushed in med. size pieces
10 3/4 oz. can cream of onion soup
26 oz. can cream of mushroom soup
14.5 oz. diced tomatoes

Grease a  13 x 9 pan.
Place chicken pieces in bottom of pan.
Sprinkle taco seasoning and onion flakes over top of chicken.
In a small bowl, mix soups and tomatoes and then pour over chicken.
Top with shredded cheese and Doritos.
Bake uncovered at 400 degrees for 35-45 minutes.

Notes:
The above recipe will feed 6-8 people. You can cut recipe in half & bake in an 8x8 if you are only feeding a few people.

I used store bought rotisserie chickens but you can also use canned or cooked chicken that has been cut into bite size pieces.
Also, if you prefer more of a kick, then you could substitute a can of Rotel tomoatoes for the diced tomoatoes.
Enjoy!

Bubble Pizza

Here is another dish out of my MIL's recipe files. I remember the first time she made this. I was skeptical when I heard the name but how can you go wrong with the basics of beef, pepperoni, sauce, cheese and biscuits. It may sound strange but it's a great meal to make ahead of time and then pop in the oven a half an hour before you are ready to eat.

Bubble Pizza

2 lbs. ground beef

1 (15oz.) pizza sauce or spaghetti sauce

2 tubes (12oz. each) buttermilk biscuits

pepperoni slices

1 1/2 cups (6oz.) shredded mozzarella cheese

1 cup (4oz.) shredded cheddar cheese

Brown beef and drain.

Stir in pizza or spaghetti sauce and simmer.

Quarter biscuits and place in a greased 13X9.

Top biscuits with the beef mixture.

Toss on some pepperoni slices and any other favorite pizza toppings.

Bake uncovered for 20-25 minutes at 400°. Sprinkle with cheese and bake 5-10 more minutes till the cheese melts.

Enjoy!

I've got to tell you though that I didn't follow these directions exactly.

I used the above ingredients but made it into 2 separate pans. (Using a tube of biscuits in each pan.)My hungry family of 5 ate just one pan of this (with not a drop left) leaving the 2nd pan to have later tonight after the football game. I also added the cheese right from the start and cooked it for 30 minutes instead of adding it later. I think the next time I make this I will do the same thing. Make two- one to eat and one to freeze for later.

Polish Pierogi Bake

Well, I am making up today for sleeping in yesterday!

I got up early this morning and made a pineapple zucchini cake with some fresh garden zucchini.

Then in an attempt to keep the house cool so that I don't have to turn the AC back on I opted to cook in crockpots today.

I've got one loaded with fresh corn on the cob and the other is stuffed with what I hope will be a yummy steak and pepper combo. If it's good and I get a thumbs up from the rest of my gang then I'll share it with you later on.

Last night I made a polish style casserole with sauerkraut, potatoes, pasta and kielbasa and it was pretty tasty. I think the next time I make it though I will use a larger can of sauerkraut and homemade mashed potatoes.

Polish Pierogi Bake

16 oz. box bow tie pasta

14 oz. can sauerkraut ( Use more for extra flavor)

1 large onion, diced

2 small banana peppers, diced

4 tbsp. butter

1 lb. kielbasa

2 (4.1 oz.) pkgs. instant mashed potatoes

8 slices American cheese

8oz. shredded mozzarella cheese

Cook & drain pasta according to box directions.

While pasta is cooking, saute onions & peppers in butter in a large skillet.

Cut kielbasa into small bite size pieces.

Place in the pan with onions & peppers & cook till browned.

Next add the sauerkraut and let simmer for 10-15 minutes on low heat.

Prepare mashed potatoes.

To assemble casserole:

Grease a 9x13 pan.

Layer 1/2 of the kielbasa mixture followed by 1/2 of the pasta and then 1/2 of the potatoes.

Take 4 slices of American cheese and tear each into 4 strips.

Layer strips on top of casserole and then sprinkle 1/2 of the mozzarella over top.

Repeat layers.

Cover and bake at 350° for 50 minutes.

Uncover and cook about 10 more minutes.

Sorry, this isn't the best photo but that's what happens when you eat before you make sure the photos turn out :)

Cheesy Vegetable Casserole

Here is the recipe that was pictured with the Crispy Buttermilk Chicken on Friday. I have found it posted in many of our local cookbooks by lots of different women so I'm not sure who would actually get the credit but I can tell you it is not me.

I'm not a big fan of frozen mixed vegetables but all the butter, cheese and crackers makes them yummy and so worth it. It's far from being low fat but I only make it every once in a while so it's OK!

Cheesy Vegetable Casserole

2 large pkg. frozen vegetables

1 stick butter

1 lb. Velveeta, cubed

1 tube Ritz crackers, crushed

Cook vegetables in microwave till tender.

Melt butter.

Stir crackers into butter.

Grease a 9X13 or a 2 qt. casserole.

Put vegetables in pan & add cheese on top.

Top with cracker & butter mixture.

Bake 20 minutes at 350 degrees.

Now that was the original recipe.

The dish that I have pictured was changed a bit.

I cut the recipe in half plus I didn't have regular Velveeta so I used a store brand white "Velveeta" cheese plus I didn't have Ritz so I just used plain saltines.

It tasted just the same as the original version.

Breakfast for Supper

Here's an easy recipe for a breakfast casserole that could be served for breakfast or dinner. Last night we had it for dinner. I also tried a new freeze and bake biscuit recipe that I will share with you tomorrow. I've seen this casserole in many recipe books and I like it because you can prepare it the day before or the morning of and then refrigerate. About an hour before you are ready to eat, just pop it in the oven and bake. I left mine in the oven a little too long so the cheese got a bit too brown but it was still good.

Breakfast for a Bunch

1 lb. hot pork sausage

3 cups frozen hash browns

salt & pepper

dried onion flakes

12 oz. shredded cheddar cheese

12 eggs, beaten ( I only use 7-8)

2 cups milk

Cook sausage in skillet and drain.

Place hash browns in a greased 13 x 9.

Sprinkle with salt, pepper & onions.

Layer the sausage on top of this.

Sprinkle with cheese.

Combine eggs & milk.

Pour over top of casserole.

Cover and refrigerate for several hours.

Bake uncovered for 50-60 minutes at 350 degrees.

Simple & Easy Lasagna

Now, I know everyone has their own version of lasagna. Some use all beef, some like a mix of beef with sausage & others prefer vegetables. You can use slices of cheese or shredded cheese and the list goes on. I have tried many different versions but I always go back to the same one that my Mom made when we were growing up. The only thing that I have changed is that I do not pre-cook my noodles and she still does.

** This makes a large pan. Enough to feed my family of 5 for two meals. You could cut this down or even make 2 smaller 8x8 pans and use one for now and freeze one for later.**

SIMPLE & EASY LASAGNA

2 lbs. ground beef

1 onion, diced

lasagna noodles (regular)

16 oz. cottage cheese

16 oz. mozzarella, shredded

3 jars spaghetti sauce

Brown beef & onion: Drain.

Add 3 jars sauce to meat & simmer till warmed through.

In a greased 13x9 or 2- 8x8 pans spoon enough sauce to cover bottom of pan.

Layer the dry noodles over sauce.

Cover noodles with more sauce. Be sure to cover all noodles.

Place about 10 (tsp. sized) dollops of cottage cheese over the meat sauce. (Space these out!)

Sprinkle 1/3 of the mozz. cheese all over.

Repeat layers 2 more times beginning with dry noodles.

Cover with aluminum foil and bake at 350 degrees for 1 1/2 hours.

Uncover and bake for another 1/2 hour or till cheese browns.

Oven Roasted Veggie Pot Pies

My Dad is a vegetarian so this is the recipe that I use when I make pot pies for him. However, you can add any meat (chicken, beef, turkey, pork) or Morningstar Farms Beef or Chicken Strips to this as well. If you have the time a homemade pie crust is much better than the store bought version that I used today. My Mom FORCED me to go shopping with her so I didn't have the time today. (Hehe...not really...I did go shopping with her but she really didn't have to twist my arm at all to get me to go!)

OVEN ROASTED VEGGIE POT PIES

(Makes 2 pies)

4 Pie Crusts (2 tops & 2 bottoms)

10 cups Oven Roasted Veggies (Recipe posted on Nov. 30, 2008)

You could cut down on the amount of veggies if using meat!

10.75 oz. can of cream of potato soup

10.75 oz. can of cream of celery soup

3 cups milk

Place soups in a large pan and add milk.

Whisk till blended well.

Add the veggies (& meat, if using any). Simmer till veggies are warm.

If you cook it too long the gravy will get too thick. If so, then add a little more milk.

Place bottom crust in greased pie pans.

Spoon veggies into pie crusts and then place top crust on.

Seal edges and bake at 375 degrees for 25-30 minutes.

Mexican Corn Tortilla Casserole

My all time favorite foods are MEXICAN!

My husband is always hesitant to try new things I make (especially when I tell him that it is something I came up with) but when using these basic ingredients how can it go wrong?

In this case it turned out really good and everyone liked it except for my youngest son who is a REALLY picky eater.

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Mexican Corn Tortilla Casserole

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1 1/2 - 2 pounds ground beef

1 onion, diced

15 small corn tortillas

27 oz. can chili beans

2 - 10 oz. cans Ro-tel tomatoes with chilies

2 - taco seasoning packages

8 oz. bag shredded colby-jack cheese

olive oil

your favorite taco toppings

I cooked the ground beef & onion till done and then drained the grease off.

While the beef was cooking I heated a small amount of olive oil in a skillet and then fried the tortillas in it for about 15-20 seconds per side and then placed on paper towels to soak up the extra oil.

Let tortillas cool.

Place the meat and onion back in a pan and add the chili beans, Rotel tomatoes and taco seasonings plus about 1/4 cup water. Let simmer for about 10 minutes. Don't let all the liquid cook off. If it does add a little more water.

While meat mixture is simmering cut the tortillas in half and then in 1/4 inch strips & set aside.

Place meat in a greased 13x9 dish. Top with tortilla strips and then sprinkle the cheese over.

Bake in a 350 degree oven till the cheese melts and begins to brown.

Remove from oven and serve in a bowl with all your favorite toppings.

Lettuce, tomatoes, olives, taco sauce, onions, sour cream and the list goes on!

We used mild everyrthing (beans, Rotel, and seasoning) so the kids would eat it. However, you could used the spicier versions.