How to Use Summer Vegetables in Delicious Old Fashion Casseroles

<h1>How to Use Summer Vegetables in Delicious Old Fashion Casseroles</h1>Author: <a title="Grandma Linda" href="http://www.articlesbase.com/authors/grandma-linda/78999.htm">Grandma Linda</a> Enjoy those wonderful summer vegetables from your garden, grocery store, or farmer's market in delicious casseroles. Quick, easy, inexpensive and perfect for family reunions, picnics, pitch-in meals, etc. Choose from Zucchini Cheese Casserole, Shirley's Asparagus Casserole, and Summer Squash Casserole. ZUCCHINI CHEESE CASSEROLE 1 1/2 qts (6 cups) peeled, seeded, diced zucchini 2 eggs, beaten 1/4 cup evaporated milk 3/4 cup Ritz style cracker crumbs 6 tbsp melted butter or margarine 8-oz pkg shredded cheddar cheese Preheat oven to 325 degrees. Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly. SHIRLEY'S ASPARAGUS CASSEROLE 2 cans asparagus (or an equal amount of fresh, steamed) 2 tbsps milk 3/4 box cheese crackers or saltines 3 hard boiled eggs 1 or 2 pieces pimento, chopped 2 small cans English peas 2 cans mushroom soup 1/2 stick butter or margarine, melted Preheat oven to 325 degrees. Heat mushroom soup and milk together in a medium saucepan. Crumble crackers into melted butter and mix well. Using half of each layer asparagus, sliced eggs, peas, soup mixture, sprinkle with pimento. Repeat with remaining items. Top with crackers. Bake at 325 degrees until browned and bubbly. SUMMER SQUASH CASSEROLE 2 lbs. yellow squash, sliced (can mix yellow squash with zucchini if desired) 1/4 cup chopped onion 1 can cream of chicken soup 1 cup sour cream 1 cup shredded carrots 1 pkg (8-oz) herb stuffing mix (I prefer Pepperridge Farms) 1/2 cup melted butter Preheat oven to 350 degrees. In a saucepan, cook the squash and onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup with the sour cream. Stir in the carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spray a 9 x 12-inch baking pan with nonstick cooking spray. Spread half the stuffing mixture in bottom of dish. Spoon vegetable mixture over the stuffing. Top with the remaining stuffing. Bake at 350 degrees for 25 to 30 minutes. Enjoy!About the Author: Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at <a target="_blank" href="http://grandmasvintagerecipes.blogspot.com">http://grandmasvintagerecipes.blogspot.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/recipes-articles/how-to-use-summer-vegetables-in-delicious-old-fashion-casseroles-1023566.html" title="How to Use Summer Vegetables in Delicious Old Fashion Casseroles">How to Use Summer Vegetables in Delicious Old Fashion Casseroles</a>

Enjoy those wonderful summer vegetables from your garden, grocery store, or farmer's market in delicious casseroles. Quick, easy, inexpensive and perfect for family reunions, picnics, pitch-in meals, etc. Choose from Zucchini Cheese Casserole, Shirley's Asparagus Casserole, and Summer Squash Casserole.

ZUCCHINI CHEESE CASSEROLE

1 1/2 qts (6 cups) peeled, seeded, diced zucchini
2 eggs, beaten
1/4 cup evaporated milk
3/4 cup Ritz style cracker crumbs
6 tbsp melted butter or margarine
8-oz pkg shredded cheddar cheese

Preheat oven to 325 degrees.

Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly.

SHIRLEY'S ASPARAGUS CASSEROLE

2 cans asparagus (or an equal amount of fresh, steamed)
2 tbsps milk
3/4 box cheese crackers or saltines
3 hard boiled eggs
1 or 2 pieces pimento, chopped
2 small cans English peas
2 cans mushroom soup
1/2 stick butter or margarine, melted

Preheat oven to 325 degrees.

Heat mushroom soup and milk together in a medium saucepan. Crumble crackers into melted butter and mix well. Using half of each layer asparagus, sliced eggs, peas, soup mixture, sprinkle with pimento. Repeat with remaining items. Top with crackers. Bake at 325 degrees until browned and bubbly.

SUMMER SQUASH CASSEROLE

2 lbs. yellow squash, sliced (can mix yellow squash with zucchini if desired)
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg (8-oz) herb stuffing mix (I prefer Pepperridge Farms)
1/2 cup melted butter

Preheat oven to 350 degrees.

In a saucepan, cook the squash and onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup with the sour cream. Stir in the carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spray a 9 x 12-inch baking pan with nonstick cooking spray. Spread half the stuffing mixture in bottom of dish. Spoon vegetable mixture over the stuffing. Top with the remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com

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Article Tags: vegetables, casseroles, zucchini recipes, asparagus recipe, summer squash, diabetic recipe, easy recipe

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