RAVIOLI & ZUCCHINI CASSEROLE

1 pkg (25-oz) frozen beef ravioli

1 tbsp olive oil

1 (approx. 8-oz) long, skinny zucchini, thinly sliced

1 large shallot, thinly sliced

1 can (14.5-oz) diced tomatoes with basil, garlic and oregano, drained

1 1/4 cups Alfredo sauce

1 cup grated mozzarella

1/2 cup grated Parmesan

Heat oven to 350-degrees. 

Bring a large pot of lightly salted water to boiling. Add ravioli and cook 2 minutes until still firm. Drain.

Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add zucchini and shallot and season with salt, if desired. (I recommend skipping the salt). Cook until the zucchini is softened, 4-5 minutes.

Place ravioli in bowl. Toss in zucchini mixture and tomatoes. Gently stir in Alfredo sauce. Spray a 1 1/2-quart baking dish with nonstick cooking spray. Spoon half of the ravioli mixture into the dish and top with half the cheeses. Add remaining ravioli mixture. Reserve the remaining cheeses at room temperature.

Cover the dish with foil and bake 30 minutes. Remove from oven and turn on broiler. Remove foil and sprinkle with the remaining cheeses. Broil 3-inches from the heat for 2 to 3 minutes until browned and bubbly. Cool slightly before serving.

Yield: 5 servings.

recipe and photo Woman's World 2026

 

SPECIAL CORN CASSEROLE

1 can (14 3/4-oz) cream-style corn
2 eggs
1/2 cup crushed saltines
1/4 cup butter or margarine, melted
1/4 cup evaporated milk
1/4 cup shredded carrot
1/4 cup finely chopped green bell pepper
1 tbsp chopped celery
1 tsp chopped onion
1/2 tsp sugar
1/2 tsp salt
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 1-quart casserole dish with nonstick cooking spray; set aside.

Combine all ingredients except cheese in a bowl and stir to blend well. Transfer to the prepared casserole dish and sprinkle the cheese over the top.

Bake at 350 degrees for 30-35 minutes until a knife inserted in the center comes out clean.

Yield: 4 servings

File Photo

CORN CASSEROLE

1 can whole kernel corn, drained

1 can cream-style corn
1 pkg (8-oz) corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees.
Spray a casserole dish with nonstick cooking spray; set aside.

In a large bowl, stir together the corns, muffin mix, sour cream and butter; pour into the casserole dish.

Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven and sprinkle the cheese over the top. Return to oven and bake another 5 minutes or until cheese melts.

LOADED CAULIFLOWER

A friend of mine posted this recipe on her facebook page. I love it and thought I would share it with my readers.

Ingredients:

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.

Here is the info from the fb post: https://www.facebook.com/groups/GettingFitwithDavid

SPINACH-PARM CASSEROLE

2 lb fresh baby spinach

5 tbsp unsalted butter

3 tbsp olive oil

3 garlic cloves, minced

1 tbsp Italian seasoning

1/2 tsp salt

1 cup grated Parmesan cheese

Preheat oven to 400-degrees.

In a stockpot, bring 5 cups of water to a boil. Add spinach and cook, covered, 1 minute or just until wilted. Drain well.

In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook, stirring, 1 to 2 minutes or until garlic is tender.

Spread spinach in a greased8-iinch square baking dish. Drizzle with the butter mixture and sprinkle with the cheese. Bake 10-15 minutes or until cheese is lightly browned.

file photo

        

BUTTERNUT SQUASH AU GRATIN WITH BACON

1 butternut squash

4 slices bacon, cut up
1 small sweet onion, sliced thin
2 tbsp flour
1/4 tsp freshly ground black pepper
1 cup chicken or vegetable broth
1 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees.

Cut the squash in half lengthwise, discard seeds.  Peel and cut each half into thin slices.

Place the squash slices in a saucepan with enough water to just cover squash.  Bring to a boil over high heat; turn heat to medium-low and simmer for 8 to 10 minutes until tender.

While squash cooks, fry the bacon in a skillet until crisp.  Drain, reserving 1 tablespoon of the drippings.  Set bacon aside and return the tablespoon of drippings to the skillet; add the onion and cook while stirring for about 5 minutes.  Stir in the flour and pepper; cook, stirring for 1 minute.  Add the broth, cook and stir about 3 minutes until thickened.  Remove from the heat and stir in 1 cup of the cheese.

Drain the squash.

Spray a square baking dish very lightly with nonstick cooking spray.  Arrange half of the squash slices in the bottom of the dish; cover with half the sauce.  Repeat the layers and top with the bacon then the remaining half cup of cheese.

Bake at 350 degrees for 25 to 30 minutes or until heated through.

The file photo.

CHEESY CORN CASSEROLE

I consider this a quick fix recipe because it goes together in less than 5 minutes. It does, however, bake for 50 minutes.

3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons white whole-wheat flour
1 cup shredded cheddar cheese
1 teaspoon salt

Preheat oven to 350 degrees.. In an 8-by-12 casserole baking dish that has been sprayed with nonstick cooking spray, add all the ingredients.

Stir with a spoon to mix everything up.

Bake for 50 minutes.

Allow to cool for 5 minutes before serving.

Adapted from Cooktop Cove

JALAPENO POPPER CASSEROLE

2 - 8 oz packages of cream cheese, softened at room temperature.

1 cup sour cream
2 cups Mexican Cheddar Jack Shredded Cheese, divided
1 pound bacon, cooked and crumbled
6 Jalapeno Peppers, deseeded, and diced
1 - 2 lb. bag of tater tots
6 green onions, thinly sliced

Preheat oven to 425 degrees.

Line a casserole dish with tater tots. Bake at 425 degrees for 15 minutes.

While the tater tots are baking, cook bacon, blot fat away, and crumble into small pieces. Dice the peppers and slice the onions.

In a medium bowl, combine cream cheese, sour cream, 1½ cups of Cheddar jack cheese, bacon (save a little bit for the topping), diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.

Spread the jalapeno mixture over the top of the tater tots.

Top with remaining ½ cup of cheese.

Sprinkle the extra bacon pieces and onion slices over the top.

Bake at 425 degrees for 20 minutes.

Recipe and photo from SHARED

BROCCOLI CORN CASSEROLE

1 1/2 cups crushed cornflakes, divided

1 1/4 cups soft whole-grain breadcrumbs, divided
1/3 cup unsalted butter, melted, divided
1 can cream-style corn
1 pkg (10-oz) frozen chopped broccoli, thawed
2 large eggs
2 tbsp chopped onion
1 tsp salt, optional
1/4 tsp freshly ground black pepper

Preheat oven to 350 degrees.
Lightly grease a 1 1/2-quart casserole dish; set aside.

In a small bowl combine 1/4 cup of the crushed cornflakes with 1/3 cup of the breadcrumbs; drizzle with 2 tablespoons of the melted butter; set aside.

In a large bowl, combine the corn, broccoli, eggs, onion, salt (if using), pepper, and remaining bread crumbs, crushed cornflakes, and butter.  Transfer to the prepared baking dish.  Sprinkle the reserved crumb mixture over the top.

Bake uncovered at 350 degrees for 45 minutes or until heated through.

Serves 4 to 6.

file photo

ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

1 cup pecan halves, divided

1/4 cup granulated sugar
3 tbsp kosher salt, divided
2 tbsp ginger
6 lbs* butternut squash, peeled, seeded and cut into 1" cubes
2 tbsp extra virgin olive oil
1/3 cup honey
1/3 cup maple syrup
1 cinnamon stick
1/2 tsp orange zest
1/4 cup orange juice
1 tbsp red wine vinegar
2 tbsp grated fresh ginger

Preheat oven to 400 degrees.
Line 2 rimmed cookie sheets with aluminum foil

Spread the pecans onto one of the baking sheets and bake at 400 degrees for 5 minutes until lightly aromatic. Remove from baking sheet and set aside.

In a large bowl, combine sugar, 2 teaspoons of the salt, and the 2 tablespoons of ginger. Add the squash pieces and toss to coat evenly. Drizzle with the olive oil; stir to combine. Transfer half of the squash to each of the baking sheets, spreading out so pieces aren't touching. Bake 30 minutes at 400 degrees. Rotate pans after 15 minutes. When squash is tender it should pierce with the tip of a knife.

Meanwhile, combine the honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoon of the salt, vinegar and fresh ginger in a small saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to medium and do a low boil until the mixture is syrupy.

Coarsely chop 1/2 cup of the pecans; add all pecans to the syrupy mixture.

To serve, place squash in a large bowl and toss with the syrupy pecan mixture. Serve immediately.

Yield: 8 servings
* 6 lbs will be approximately 3 medium sized squash

This is a Fisher Nut recipe with a file photo.

 

GRANNY'S ITALIAN ZUCCHINI PIE

 Note: This was not my granny's recipe. That just happens to be the name of this recipe from AllRecipes.

1/4 cup butter

4 cups thinly sliced zucchini

1 cup coarsely chopped onion

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp dried basil

1/2 tsp dried oregano

2 eggs, well beaten

1 pkg (8-oz) shredded mozzarella cheese

1 tube (8-oz) refrigerated crescent rolls

2 tbsp yellow mustard

Preheat oven to 375-degrees.

Heat butter in a skillet over medium heat. Add the zucchini and onion. Cook, stirring, until tender, about 10 minutes. Add salt, pepper, garlic powder, basil and oregano, stir to coat.

Whisk eggs and mozzarella together in a bowl. Stir zucchini and onion into the egg mixture.

fil

Separate crescent dough into 2 rectangles, place into a 9X13-inch baking dish and press onto bottom and slightly up sides of the dish to form a crust. Spread must onto the crust. Pour the zucchini-egg mixture into the crust.

Bake in the preheated oven until the middle is set and dish is lightly browned, 18-20 minutes. Cool slightly before cutting into squares or wedges for serving.

file photo for reference

SCALLOPED CARROTS

4 cups sliced carrots

4 slices bacon, chopped
1 medium-size onion, chopped
1 can cream of mushroom soup, undiluted
1 cup shredded sharp cheddar cheese
1/2 tsp pepper
2 cups herb-seasoned stuffing mix
1/4 cup butter, melted

Preheat oven to 350 degrees.
Lightly spray an 11 x 7-inch baking dish with nonstick cooking spray.

Cook the carrots in just enough boiling water to cover for 10 to 12 minutes until tender. Drain well; set aside.

In a large saucepan, cook the bacon until crisp; remove, drain on paper toweling; reserve 2 tablespoons of the drippings in the pan.

Add the onion to the hot bacon drippings in the pan; saute until tender.  Stir in the bacon, soup, cheese, and pepper until the cheese is melted. Stir in the carrots.

Spoon the mixture into the prepared baking dish.

Combine the stuffing mix with the melted butter, spoon evenly over the carrot mixture.

Bake at 350 degrees for 25 minutes.

FILE PHOTO

QUICK AND EASY THREE-CHEESE POTATO BAKE

2 2/3 cups chicken broth

2/3 cup milk

1/4 cup butter

1/4 tsp black pepper

2 2/3 cups mashed potato flakes

1/3 cup shredded Monterey Jack cheese

1/3 cup cubed process American cheese

1/3 cup shredded cheddar cheese

2 tbsp snipped chives

1/4 cup sour cream, optional

In a large saucepan, combine the broth, milk, butter and pepper. Bring the mixture to a boil and remove from heat. Stir in the potato flakes. Let stand for 30 seconds then fluff with a fork. Transfer to a greased 1-quart baking dish and top with the cheeses.

Bake, uncovered, at 3350-degrees for 20 minutes or until the cheeses are melted. Sprinkle with the chives. Serve with the sour cream, if desired.

Yield: 4 servings

recipe and photo 2001 TOH

TOMATO-ONION-CHEESE CASSEROLE

1 lb onion, sliced thin

4 medium-size ripe tomatoes, peeled and sliced
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil
6 slices American cheese
1/2 cup fine dry bread crumbs
3 tbsp butter, melted

Preheat oven to 350 degrees. 
Lightly spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside.

Cook the onion in a covered medium saucepan in 1-inch of boiling water for about 10 minutes; drain.

In the prepared dish layer half the tomatoes, half the onions, and sprinkle with half the basil, salt and pepper; top with half the cheese.  Repeat the layers.

Toss the bread crumbs in the butter and sprinkle over the top of the casserole.

Bake at 350 degrees for 30 to 35 minutes until the tomatoes are tender and the casserole is bubbly.

Yield: 6 servings

clipart library

THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned bread crumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and sauté until tender. Remove the pan from the heat. Stir in the corn, breadcrumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.

file photo

CHEESY POTATOES WITH GREEN ONIONS

Approximately 6 cups cubed red potatoes

1/3 cup chopped green onions, including tops
1 carton (16-oz) French onion dip
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
1 cup shredded cheddar cheese

In a bowl combine the potatoes, green onions, dip, pepper, and garlic powder.  Transfer mixture to a 1 1/2-quart baking dish that has been lightly sprayed with nonstick cooking spray.  Sprinkle the cheese over top of the potatoes.

Bake at 350 degrees 20 to 25 minutes or until the cheese melts and potato mixture is heated through.

Yield: 6 servings.

 clipart library

JALAPENO CORN CASSEROLE

2 (3-oz each) low-fat cream cheese, softened

1/8 cup fat-free milk

1/4 cup butter

2 cans shoe peg corn, drained

1 small can chopped jalapenos, drained

1/4 cup red bell pepper, finely chopped

Preheat oven to 325 degrees.

Lightly spray casserole dish with nonstick cooking spray; set aside.

In a medium saucepan, heat the cream cheese, milk, and butter over low heat until butter and cream cheese are dissolved. Stir in the corn, jalapenos, and pepper; mix together well.

Pour mixture into the prepared casserole dish and bake at 325 degrees for 30 minutes.\

Note: File Photo

TATER TOT CASSEROLE

This recipe goes together quickly but bakes 50 minutes. This is my version of a Paula Deen post that she credits to someone else (see end of post).

1 pound ground beef
1 10 ounce can cream of mushroom soup
1 10 ounce can of peas
1 32 ounce bag of tater tots
2 cups of cheddar cheese
1 white onion
1/2 tablespoon garlic powder

Preheat your oven to 350° F.

Cook your ground beef in a large saucepan on medium heat for 6 minutes.

Add onion to beef. Cook for 6 more minutes or until the beef has browned and is cooked all the way through.

Drain beef/onion mixture in a colander.

Spread browned beef and onions in the bottom of a casserole dish (About 10” x 16”).

Pour liquid off peas and then spread them evenly on top of the beef.

In a separate bowl, stir together the cream of mushroom soup and garlic powder.

Pour soup mixture evenly on top of the peas and beef in your casserole dish.

Sprinkle cheddar cheese across the top of the casserole so that it forms an even layer on top of your ingredients.

Add tater tots on top of the layer of cheese. Make sure you arrange them evenly, covering the entire casserole.

Place dish in the oven and bake for 50 minutes, or until the tater tots begin to turn golden brown.

Recipe adapted from Cook Like Dad

file photo

TWO-BEAN TOMATO BAKE

1 1/2 lbs fresh green beans, cut into 2-inch pieces

1 1/2 lbs fresh wax beans, cut into 2-inch pieces

5 med tomatoes, peeled and cubed

1/2 lb fresh mushrooms, sliced

1 med sweet onion, chopped

\10 tbsp butter, divided

1 1/2 tsp minced garlic, divided

1 1/2 tsp dried basil, divided

1 1/2 tsp dried oregano, divided

1 tsp salt

1 1/2 cups soft breadcrumbs

1/3 cup grated Parmesan cheese

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, 8 to 10minutes or until crisp tender. Drain; add the tomatoes and set aside.

In a skillet, sauté mushrooms and onions in 4 tablespoons of the butter. Add 1 teaspoon of the garlic, 1 teaspoon of the basil, 1 teaspoon of the oregano, and the salt. Add to the bean mixture; toss to coat. Spoon into a greased or sprayed 3-quart baking dish.

Melt remaining butter; toss with breadcrumbs, Parmesan cheese and remaining garlic, basil and oregano. Sprinkle over the bean mixture. Cover and bake at 400-degrees 20 minutes. Uncover and bake an additional 15 minutes or until golden brown.

Yield: 14-16 servings

recipe and photo from taste of home 20 years ago

GOLDEN GREEN BEAN CASSEROLE

 1 can Campbell's Golden Mushroom Soup

1/2 cup milk
dash of freshly ground black pepper
1/4 cup chopped red pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions

Stir the soup, milk, black pepper, red pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. 
 
Bake at 350 degrees F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 
 
Bake for 5 minutes or until the onions are golden brown. 

 This is an old recipe and photo from Campbell's.