1 lb ground beef
1 can French style green beans
1 1/2 cups shredded mozzarella cheese
1 can cream of mushroom soup
1 bag tater tots
Layer in casserole dish in order given. Bake 1 1/2 hours at 350 degrees.
Hey All
13 years ago
Showing posts with label mushroom. Show all posts
Showing posts with label mushroom. Show all posts
Saturday, August 9, 2008
Monday, August 4, 2008
EASY TUNA CASSEROLE
This would be a winner at my house too. I will have to give it a try.
1 pkg. egg noodles
1 celery stalk (chopped)
1/2 med onion (chopped)
2-6 oz cans tuna (drained)
2-10.5 oz cans Cream of Mushroom Soup
3/4-14.5 oz can mixed peas and carrots (drained)
1 1/2 c. cheddar cheese
1/2 c. mozzerella cheese
Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.
Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.
Spread into a 13x9 baking pan, spreading cheese on top.
Bake in oven at 350 degrees until melted
1 pkg. egg noodles
1 celery stalk (chopped)
1/2 med onion (chopped)
2-6 oz cans tuna (drained)
2-10.5 oz cans Cream of Mushroom Soup
3/4-14.5 oz can mixed peas and carrots (drained)
1 1/2 c. cheddar cheese
1/2 c. mozzerella cheese
Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.
Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.
Spread into a 13x9 baking pan, spreading cheese on top.
Bake in oven at 350 degrees until melted
Friday, August 1, 2008
STUFFED ZUCCHINI
6 med. zucchini
1/2 cup chopped onion
1 stalk celery chopped
1 tsp. dried thyme or basil
12 large mushrooms chopped (standard beige mushrooms)
3 garlic cloves, minced
1/2 cup chopped parsley or cilantro
1/2 cup olives chopped (optional)
1 tblspn. pimento chopped or roasted red bell pepper chopped
1/4 cup parmesan cheese
salt & pepper to taste
Preheat oven to 300 degrees.
Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.Fill each zucchini shell with mixture and place on baking sheet.
Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6
1/2 cup chopped onion
1 stalk celery chopped
1 tsp. dried thyme or basil
12 large mushrooms chopped (standard beige mushrooms)
3 garlic cloves, minced
1/2 cup chopped parsley or cilantro
1/2 cup olives chopped (optional)
1 tblspn. pimento chopped or roasted red bell pepper chopped
1/4 cup parmesan cheese
salt & pepper to taste
Preheat oven to 300 degrees.
Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.Fill each zucchini shell with mixture and place on baking sheet.
Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6
