Recipe Blog

Zucchini Pizza Casserole

4 cups shredded zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup Parmesan cheese
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 lb. ground beef
1/2 cup chopped onion
12 oz. tomato sauce

1. Preheat oven to 400 degrees F.
2. Put zucchini in colander, sprinkled with salt. Let stand 10 minutes, then squeeze out moisture.
3. Combine zucchini with eggs. Add Parmesan and half of the other cheeses. Put in 9 x 13 greased pan. Bake for 20 minutes.
4. Cook beef and onion. Drain and add tomato sauce. Sprinkle mixture over zucchini and add remaining cheese. Bake additional 20 minutes.


Submitted by Lola E.


Taco Pasta Bake

1/2 pound large pasta shells
1 pound ground beef
2 Tablespoons taco seasoning
3/4 cup water
1 cup jarred salsa
1 cup shredded cheddar cheese

1. Cook pasta according to package.
2. Cook meat until no longer pink. Then add water & seasoning.
3. Mix pasta, meat & salsa. Place in oven-safe dish.
4. Top mix with cheese, then cover with foil.
5. Bake at 350 degrees F for 30 – 40 minutes.


Submitted by Dotty C.

Zucchini Casserole


6 cups zucchini (or summer squash)
1 small onion; diced
1 cup shredded carrots
1 can condensed cream of chicken soup (or cream of mushroom)
1 cup sour cream
1 box (6 oz) stuffing mix (chicken flavored or other preference)
1/2 stick of butter
Optional: 1/2 cup shredded cheese


1. Preheat oven to 350 degrees F.
2. Shred peeled or unpeeled zucchini. Boil in slightly salted water with onions for 5 minutes, then drain.
3. In a bowl, mix undiluted soup with the sour cream and carrots.
4. Fold shredded zucchini into soup mixture.
5. In another bowl, mix melted butter with the stuffing mix.
6. In a 9 x 13 pan, place half the stuffing mixture on the bottom of the pan. Layer the zucchini mixture on top. If desired, sprinkle shredded cheese on the zucchini mixture. Finally, sprinkle the rest of the stuffing mixture on top.
7. Bake uncovered for 45 minutes. If you have a hot oven, bake at a slightly lower temperature or the top crumbs may burn.

zucchini casserole

Submitted by Jessica L.

Mushroom Swiss Burger Casserole

1 lb lean ground beef
1 24 oz bag of mini potato dumplings (or tater tots)
8 oz of baby portobello mushrooms, sliced
1 onion, diced
6 cloves of garlic, minced
1 15 oz can of cream of mushroom soup
1 cup heavy cream
1/4 cup Worcestershire sauce
2 cups Swiss cheese, shredded
1 tsp Italian seasoning
salt and pepper, to taste

1. Preheat oven to 350 degrees F.
2. Cook the dumplings or tater tots according to package directions.
3. Heat a little oil/butter in a pan over medium/high heat.
4. When pan is hot, add mushrooms and onion. Cook for about 5 minutes.
5. Add the garlic and Italian seasoning. Cook for a minute or two.
6. Add the ground beef and cook until brown.
7. Add the cream of mushroom soup, heavy cream and Worcestershire sauce. Stir and let simmer a couple of minutes.
8. Add the beef mixture and the dumplings to a 9 x 13 baking dish. Stir together.
9. Top with the shredded Swiss cheese, cover with foil and bake for 30 minutes.
10. Remove foil and put under broiler for a few minutes to get brown and bubbly.
11. Serve and enjoy!


Submitted by Angie B.

Sweet Potato Casserole

Ingredients for Filling:
4 Tablespoons unsalted butter, melted, plus more to grease baking dish
3 cups mashed sweet potatoes (3 to 4 large potatoes)
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs

Ingredients for Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 Tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans


  1. Preheat oven to 350 degrees F and butter a 2-quart baking dish.
  2. For Filling: whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to prepared baking dish.
  3. For Topping: combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer.
  4. Bake until mostly set in the center and golden on the top, 25 to 30 minutes. Serve hot.


    Submitted by Nancy B.

Sweet Corn Pie


4 cups fresh or frozen (and thawed) corn kernels
2 cups sharp cheddar cheese, grated, divided
1/2 yellow onion, finely chopped
3 large eggs
2 cloves garlic, minced
3/4 cup breadcrumbs, divided
2/3 cup half-and-half
3 tablespoons unsalted butter, divided
3 1/2 tablespoons fresh chives, plus extra for garnish
1/2 teaspoon chili powder
1/2 teaspoon paprika
kosher salt and ground pepper to taste


1. Preheat oven to 375 F and lightly grease a pie dish with butter or non-stick spray.
2. Melt 2 tablespoons butter in large skillet over medium-high heat and saute onion until soft and translucent, about 6 – 8 minutes. Season with salt and pepper.
3. Add garlic and cook for another 1-2 minutes, or until fragrant, then transfer mixture to a large bowl.
4. Add corn, milk, 1 1/2 cups cheddar cheese, 1/2 cup breadcrumbs, chives, salt and pepper to the bowl with the onion. Mix until combined.
5. In a separate bowl, beat eggs with chili powder and paprika, then stir mixture into bowl with corn and onion until incorporated. Pour mixture into greased pie dish.
6. Microwave remaining 1 tablespoon butter until melted. Let cool slightly, then whisk together remaining breadcrumbs, cheese, and chives.
7. Evenly sprinkle breadcrumb mixture over corn, then place pie dish in oven and bake for 35 minutes, or until corn is puffed up and edges are starting to brown.
8. Remove from oven and let cool 5 – 10 minutes, then top with more chives or paprika.


Submitted by Angie B.

French Chocolate Pie


1/2 Cup butter
3/4 Cup sugar
2 sq. unsweetened chocolate
2 eggs
2 Cups whipped topping
1 prebaked pie shell
Optional: 1/2 tsp flavored extract (mint, peppermint); candy garnishes


1. Melt chocolate and cool.
2. Cream together butter and sugar. Add the cooled chocolate to the butter and sugar. Add the optional flavored extract.
3. Add the eggs one at a time, beating at high speed for 5 minutes after each egg.
4. Fold in the whipped topping, do not continue to beat.
5. Pour into prebaked pie shell.
6. Add optional garnishes.
Note: Do not make more than 2 recipes at a time.


Submitted by Lynsley H.