Category: Vegetables & Side Dishes

1 (16 ounce) canned green chiles
6-8 zucchini squash, sliced
1 1/2 cap cup cheddar cheese, shredded
2 eggs, beaten
salt and pepper
2/3 cup bisquick
1/2 teaspoon Oregano
1 1/2 cup milk

Directions: Layer green chiles, zucchini and cheddar cheese in a 9″x13″ casserole dish. Mix the remaining ingredients and pour over zucchini mixture. Bake for 1 1/2 hours to 2 hours at 300 degrees.

Note: This is a recipe, that my friend, Eileen Ramorini, gave me. She brought it to one of your church socials, and it was a great hit. It is really light and tasty.

3 bunches of swiss chard
6 slices of bacon, diced
1/2 cup cup onion, diced
4 eggs, beaten
1 cup monteray jack cheese, shredded
Pepper, seasoning salt, and garlic

Directions; Wash, cut and boil chard. In separate pan, saute bacon and onion. Drain chard and combine with bacon and onion; add eggs and half of the chesse and seasonings. Pour into a 9″x13″ baking dish. Spread balance of cheese on top. Bake in 350 degree oven for 25-30 minutes until bubbly and starting to brown.

Note: Use more bacon and cheese — it even gets better.

1 8″ pan of cornbread
8 slices of day old bread
4 eggs
1 medium onion chopped
1/2 cup cup celery chopped (optional)
1 1/2 teaspoon sage
1/2 teaspoon pepper
2 cans cream of chicken spup
2 cans chicken broth
2 teaspoons buuter

Directions: Crumble breads. Add all ingredients except butter. Butter the sides of the crock pot. Pour the mixture into the crock pot. Dot top of the dressing with butter. Cover and cook on high until hot. Reduce heat to low and cook 3 or 4 hours. Can cook longer if needed. This makes a very moist dressing. If you like a drier dressing, once done you can pour into a pan and place in the oven for a crispier brown top.

1 package jalapeno corn bread mix
1 large onion, chopped
1 stick margarine
2 cups yellow summer squash, cooked and drained
1 can cream of mushroom soup
2 eggs
salt and pepper
cheese, grated

Cook corn bread according to package directions. Saute onions in margarine, add squash, soup, eggs, salt and pepper and 1/2 cup cheese. Crumble corn bread into squash mixture. Mix all together and pour into 8″x8″ casserole dish. Bake at 350 degrees for 25 minutes. Remove, cover with cheese and put back into the oven until cheese melts.

Note: This is one of my all time favorites and I don’t even eat squash. This is like chicken dressing, honestly. My Gran made this when she lived in Louisiana, now we are making it in Texas (it tastes the same).

1 (20 ounce) cans pineapple chunks
1 cup sugar
6 tablespoons flour
1/2 cup butter, melted
2 cups cheddar cheese, grated
1 tube Ritz crackers, crushed

Combine sugar, flour and juice drained from pineapple. Add butter, cheese and pineapple. Spread in 8″x11 1/2 inch dish and cook 20 minutes at 350 degrees. Sprinkle with cracker crumbs; reduce heat to 300 degrees and bake at 20 minutes or more, until crumbs are brown and moist.

Note: Good with meat dishes, dressing, or even as a dessert.

2 cans French cut green beans, drained
1 can cream of mushroom soup
1 cup cheddar cheese
1 can French’s Onion Rings

Mix green beans and soup in casserole dish. Sprinkle cheese and onion rings on top. Cover and bake at 350 degrees for 30 minutes. Uncover and back for 15 to 20 minutes until golden brown.