Summer Vegetable Casserole Recipe

Summer is very quickly coming to a close.  My heart is breaking a little right now.  I got up early this morning and noticed a significant chill in the air.  What, a chill!?  I'm not ready for a chill yet!  I even wished I had put a sweater on before I left the house.  I've been enjoying my summer way too much to have it get chilly.  Luckily it warmed right up once the sun came out.  My oldest daughter got to play in the water at her cousins house after preschool which was a perfect way to play off some of her extra energy.

Before summer officially ends I found a yummy recipe for you.  It was seriously simple and my oldest gobbled it up.  My youngest who is just shy of 2 was a bit picky and wouldn't even give it a taste.  My husband and I both really enjoyed this and it made me wish that I had planted a fantastic garden this year so I could use my own produce.  Too bad this year I took the lazy route and no garden was planted.

You will need a Yellow Squash, Zucchini, Onion, Potato, Garlic, Tomato, Cheddar Cheese, Canola Oil, Salt & Pepper, and a Mandolin.

Start by chopping your Onion and mincing the Garlic.  Warm a pan over medium heat, add the Canola Oil, Onion, and Garlic and cook about 5 minutes until the Onion is softened.

Meanwhile, using the Mandolin slice the Potato, Zucchini, Yellow Squash, and Tomato very thin.  I cut the Tomato with a knife to avoid smashing it and making a huge mess with the mandolin.

Spray a casserole dish with non-stick spray.

Place the Onion/Garlic mixture in the dish and spread it out evenly along the bottom.

Place the sliced veggies in the dish alternating the veggies to get a good mixture.  Sprinkle with a bit of Salt & Pepper.

Grab your trusty bottle of Italian Seasoning.

Sprinkle it over the top to your liking.

Cover the dish with foil and bake in a 400 degree oven for 30 minutes.

Meanwhile grate the Cheese.  Make sure to feed some to your 2 year old or she will get really super mad at you.

When the timer dings grab the casserole out and sprinkle the cheese over the top.  Place back in the over for another 15-20 minutes.  You want the veggies to be good and tender at this point.

Gooey Cheesy Goodness.  Gotta love the Cheese.

Enjoy!

Summer Vegetable Casserole Recipe
Source:  Budget Bytes

1 TBSP Canola Oil
1 Yellow Onion
1 tsp Minced Garlic
1 Zucchini
1 Yellow Squash
1 Potato (I used a Yukon Gold)
1 Tomato
1-1 1/2 tsp Italian Seasoning
1 C Shredded Cheddar Cheese
Salt & Pepper to taste

Preheat your oven to 400 degrees.

Chop the Onion and Mince the Garlic.  Warm a skillet over medium heat and add in the Canola Oil, Onion, and Garlic.  Saute until the Onion is softened, about 5 minutes.

Meanwhile, using the Mandolin slice the Zucchini, Yellow Squash, and Potato as thinly as you can.  Using a knife thinly slice the tomato.

Spray a casserole dish with non-stick spray.  Place the sliced veggies standing up alternating the veggies for ultimate flavor distribution.  Sprinkle with a bit of Salt & Pepper to taste (remember that potatoes like Salt).  Then sprinkle the Italian Seasoning over the veggies.

Cover the dish with tin foil and bake for 30 minutes.  Remove the foil and sprinkle the Shredded Cheese all over the veggies.  Place back in the oven and bake another 15-20 minutes.  You want all the Veggies to be tender and the Cheese to be melted.

Enjoy!

Vegetarian Two Bean Tamale Pie Recipe

Does anyone else sing Bart Simpson's Musical Bean song every time they eat beans for supper.  I am a little embarrassed to admit that my husband and I usually sing a killer duet on those special nights.  I'm pretty sure my kids will start singing along before too long.  I found this recipe and knew that I had found a perfect vegetarian bean dish that would taste awesome.  My whole family enjoyed this meal and even liked the leftovers.  Give it a try when you want a vegetarian/bean dinner and you won't be disappointed.

You will need Cheese, Cilantro, Black Beans, Pinto Beans, Diced Fire Roasted Chilies, Corn muffin mix, Canola Oil, Diced bell Pepper, Onion, Garlic, Cumin, and Chili Powder.

Oh, and V8 juice.

Spray an 8x8 pan with non-stick cooking spray.

Dice up the Bell Pepper and Onion and mince the Garlic.

Throw them all into a non stick skillet over medium heat with a bit of Canola Oil and cook until softened.

Dump the beans in a strainer and rinse them off well.

Transfer the Beans to a plate and mash them a bit with a fork.  Don't mash them to bits they just need a light mashing.

Add the beans into the hot skillet.

Also add in the V8 and Green Chilies.

Now is the perfect time to mix in the Cumin and Chili Powder.  Cook until everything is warmed through.

Meanwhile prepare the Cornbread mix according to package instructions.

Mix in the Cheese and Diced Cilantro.

Transfer the Bean mixture to the baking dish.

Top with the Cornbread mix and bake 400 Degrees for 25 minutes.

I forgot to take a final picture but you bake it until it is golden brown and tasty like crazy.  Enjoy!

Two Bean Tamale Pie Recipe
Source: Shine Yahoo by Better Homes and Gardens

1 C Diced Bell Pepper
1/2 C Diced Onion
3 Garlic Cloves, Minced
1 TBSP Canola Oil
1 15 oz can Black Beans, drained, rinsed, and slightly mashed
1 15 oz can Pinto Beans, drained, rinsed, and slightly mashed
2/3 C V8 vegetable Juice
1 4oz Can Fire Roasted diced Green Chilies
1 tsp Chili Powder
1/2 tsp Ground Cumin
1 8 1/2 oz package Corn Muffin Mix
1/2 C Shredded Cheddar Cheese
1/4 C Chopped fresh Cilantro

Spray an 8x8 baking dish with non-stick cooking spray.

Heat a non stick skillet over medium heat and add the Bell Pepper, Onion, and Garlic.  Cook a few minutes until they are softened.  Mix in the Beans, Vegetable Juice, Chilies, Chili Powder, and Cumin and heat through.  Transfer the bean mixture into the baking dish.

Prepare the Corn muffin mix according to the package instructions.  Mix in the Cheese and Cilantro, be sure not to over mix.  Place the Corn Muffin mix on top of the bean mixture.  Bake 400 degrees for 25 minutes.

Enjoy!

Chicken Spaghetti Recipe

I love recipes that come together quickly and use pantry staples.  I only had to buy two ingredients for this meal and my husband, baby, and I loved it.  For some reason my 4 year old didn't like it much.  Too bad for her this made enough for left overs.  Bwahaha!  Evil laugh aside..I think this dish was a hit.  It is the Pioneer Woman Chicken Spaghetti Recipe and that woman knows what she is doing.  Give this a try and I think you will be as happy with it as I was.

You will need Cheese, Cream of Mushroom Soup, Chicken Broth, Chicken, Onion, Jarred Pimentos, Lowry's Seasoning Salt, Cayenne, Salt & Pepper, and

Spaghetti noodles that are broken up into smaller pieces.

Dice up Half an Onion.

Cook the Spaghetti to al dente according to package directions.

In a large bowl mix together The Cream of Mushroom Soup, Onion, Pimentos, Salt & Pepper, Lawry's Seasoning Salt, and Cayenne.

Mix everything together well.

Ad the Shredded Chicken and Grated Cheese.

Mix together really well.

When the Spaghetti is all cooked add it to the other ingredients.

Also add in the Chicken Broth and mix all up.

Transfer to a 13 x 9 Baking dish.

Top with the remaining Cheese.

Bake 350 Degrees for 45 minutes until everything is warmed through and bubbly.

Enjoy!

Chicken Spaghetti Recipe
Source: The Pioneer Woman

2 Cups Shredded cooked Chicken
3 C Dry Spaghetti, broken into small pieces
2 cans Cream of Mushroom Soup
2 Cups Grated Cheese
1/2 Onion, Diced
1 Jar (4 oz) Diced Pimentos, Drained
1 Can Chicken Broth
1 tsp Lawry's Seasoned Salt
1/4 tsp Cayenne Pepper
Salt and Pepper to taste
1 C additional grated Cheese

Cook the Noodles according to package instructions to al dente.  Shred the cooked chicken ( I used a rotisserie chicken but you could cook your own or do it like Pioneer Woman and cook the chicken and use your own broth)

Mix together the Cream of Mushroom Soup, Onion, pimentos, Lawry's Seasoned Salt, Cayenne, and Salt and Pepper.  Then add in the Chicken, 2 C Shredded Cheese, Broth, and Spaghetti.  Mix everything together really well.  Taste to check seasoning.

Move the mixture from the mixing bowl into a 9 x 13 baking dish.  Top with the remaining Shredded Cheese.  Bake 350 degrees for 45 minutes until the mixture is warmed all through and the Cheese is all bubbly and yummy.

Enjoy!

Chicken & Broccoli Crock Pot Casserole Recipe

Who doesn't like a good casserole?  I know I do.  I especially love casseroles that come together quickly, easily, and include veggies.  This was a good casserole that my whole family enjoyed.  It was fun topping it with Cheez-it Crackers and I think it would be really good with the Tabasco flavor.

You will need a Crock Pot, Onion, Frozen Broccoli, 3 Chicken Breasts, Chicken Broth, Salt & Pepper, Corn Starch, Cheez-It Crackers, and Shredded Cheese.

Take half of the Shredded Cheese and add in the Corn Starch.

Mix it together well coating the Cheese.

Toss the Frozen Broccoli, Onion, and coated Shredded Cheese into the Crock Pot.

Cube the Chicken and season it with Salt & Pepper then add it into the Crock Pot with the chicken Broth. 

Stir everything together and top the Crock Pot with the lid and set to low for 5 hours or High for 3 hours.

You can use rice..but I am a lover of Quinoa.  It cooks quickly and is more nutritious than Rice.  It is my favorite thing and I suggest you give it a try.

Rinse the Quinoa well.

I added some of the left over Chicken Broth to a medium Sauce pan.

Then I added the rinsed Quinoa and cooked according to package instructions.

Measure out the Cheez-It Crackers on a plate.

Then crush them up coarsely with a fork.

Not a very pretty picture..after the cooking time has completed give the contents in the Crock Pot a good stir. 

Toss in the rest of the Shredded Cheese and mix it in well.

See how pretty the cooked Quinoa is!  I love it!

Place the Quinoa on a plate.

Top with the Chicken Broccoli Casserole and top with the crushed Cheez-It Crackers.  Enjoy!

Chicken & Broccoli Crock Pot Casserole Recipe

1 C Shredded Cheddar Cheese
1 TBSP Corn Starch
3 Chicken Breasts
1 10 oz Package Frozen Chopped Broccoli
1 Medium Onion, diced
1/2 C Chicken Broth
4 TBSP Cheez-It Crackers, crushed
Salt & Pepper to taste
Cooked Quinoa or Rice for serving

Toss together 1/2 C cheese & Corn Starch and set aside.

Season the Chicken with Salt and Pepper.  Place the Chicken, Broccoli, Onion, and the Cheese/Cornstarch mix into the slow cooker.  Cover with the lid and cook on High 3 hours of low for 5 hours.

When cooking time is complete remove the lid and stir in the rest of the cheese and a bit of additional Salt & Pepper to taste.  Sprinkle with the crushed Cheez-It Crackers and serve with the Rice or Quinoa.

Approximately 5 servings (info doesn't include the rice or Quinoa)

244 Calories
13 Carbs
11 Fat
4 Protein