Zucchini Casserole - Sheri Sorenson

6 cups diced zucchini
1/4 cup diced onion
1 cup shredded carrots
1 can cream of chicken soup
1 cup sour cream (fat free works)
1 pkg. Stove Top Stuffing
1 cube margarine
1 tsp salt

Cook zucchini and onions in salted water for 5 minutes.  Drain well.
Mix sour cream, soup, and carrots.  Add drained, slightly cooled zucchini.
Fold together.
Melt Margarine, add flavor packet from stuffing (I don't think they have these anymore),and
bread crumbs and mix thoroughly.
Put 1/2 of bread crumbs on bottom of 9X12 greased pan.  Put zucchini mixture on next.
Top with remaining stuffing.
Bake at 350 degrees for 20-30 minutes (until bubbly)

Mom's Sprice Casserole

Mom’s Sprice Casserole

1 can spam, diced
1 C. cooked rice

Make white/cheese sauce:
2/3 cube margarine
2 ½ Tbl. Flour
2 ½ C. milk
½ lb. grated cheese

Mix in 9x13 pan. Sprinkle some more cheese on top. Bake 30 min. at 350 degrees.
If starting with raw rice, cook in 2 C. water with ½ tsp salt for 10 min.

Mom’s Potato Stroganoff Casserole

Brown:
1 lb. hamburger
2 Tbl. Chopped onion
Salt and pepper

Add:
1 can cream of chicken (or mushroom) soup
½ - ¾ can of mil

Put in bottom of casserole dish. Top with mashed potatoes (about 5 potatoes). Cover with grated cheese. Bake at 350 degrees for 30 minutes. If everything is already hot – put under broiler to melt cheese.

I just used my browned ground beef from the freezer, leftover potatoes from Sunday dinner and heat it all up in the microwave.