Zucchini Casserole

Zucchini Casserole

This recipe is courtesy of Amy Bergin, the inventor of the Couponizer coupon organizer!

Ritz Crackers prepared in the food processor are a wonderful buttery way to cover this casserole!

4 c. zucchini, sliced or chunked
1 egg
1 c. Cheddar cheese, grated
2/3 c. mayonnaise
1 onion, sliced

1 green pepper, sliced

1 cup carrots, shredded, or sliced

1/2 stick butter
crushed cracker crumbs (to cover casserole)

Place 4 cups zucchini in saucepan in cold water. Bring to boil, then drain well (don't cook). Mix all ingredients together except crackers. Pour into greased casserole dish, last cracker crumbs. Pour melted butter over top. Bake at 350°F for 30 to 40 minutes.

Use coupons for: egg, cheese, mayonnaise, butter, cracker crumbs

Tuna Tetrazzini

Here is one of our new favorites. I enjoy cooking it with my young kids. It's a great one for them to mix together, because none of these ingredients are a danger problem when raw.

Tuna Tetrazzini

8 ounces of egg noodles
2 six-ounce cans white tuna (drained)
1 can Cream of Mushroom soup (hang onto the can, you will need it to measure some milk)
1/4 cup chopped onion
1/2 can milk (put milk in previously emptied soup can to measure half a can)
1/2 cup mayonnaise
1 cup shredded cheddar cheese.

Cook egg noodles according to package directions (usually 10-12 minutes) and drain. Combine remaining ingredients together with the noodles and pour into greased baking dish. Top casserole with shredded cheese.

Bake at 375 degrees for 25-30 minutes.

Chicken & Biscuits

Here is a recipe from Kraft that I can't wait to try. I'm excited to have some recipes that use ingredients that I have around the house for a change! Keep in mind that the recipe calls for certain brand names, and of course it would be okay to use a different brand of sour cream, for example...I left the brand names in, because it's the least I can do to thank Kraft foods for the nice recipe -- but you can use any brand you want of course, really!

Chicken & Biscuits
Prep: 15 min
Total time: 50 min
Makes: 6 servings

Ingredients:
1 can of condensed cream of chicken soup
3/4 cup Breakstone or Knudsen Sour Cream, divided
2 cups chopped cooked chicken**
1 pkg (16 oz) frozen mixed vegetables, thawed
1 cup Kraft shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk

Heat oven to 375.
Mix soup and 1/2 cup sour cream in 8 -inch square baking dish. Add chicken, vegetables, and cheese; mix.

Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms.

Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

**My tip: If you would like to make this REALLY easy on yourself, you could shred a rotisserie chicken for this, or you could cook a chicken in a crock pot all day.

Campbell's Beef Taco Skillet

Honestly, thank goodness for Campbells. I don't know what I would do without those people who keep coming up with the recipes that use soup!!! I think I can actually do this. If you make this, will you please comment and let everyone know how it was?

Prep time: 5 minutes
Cooking time: 20 minutes

1 lb ground beef
1 can (10-3/4 oz) Campbell's Tomato Soup (regular or 25% less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded Cheddar cheese

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.

2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings.

Variations:

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with soup

Ranchero Style: use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.