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.