Author Archive
Squash Casserole
July 24, 2021 Lee
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Squash Casserole

Favorite Recipes page 752, Phyllis Tapp, Little Rock, AR.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 clove garlic, minced
  • 4 cups yellow squash, or zucchini, sliced
  • ½ cup dry bread crumbs
  • ½ cup Parmesan cheese, grated
  • ½ cup milk
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 eggs, lightly beaten

Instructions
 

  • Brown sausage and garlic in a non stick pan until cooked through, drain fat. Add to a large mixing bowl.
  • Cook the squash in a saucepan with boiling water, about 5 minutes or just tender. Drain well. Add to the large mixing bowl
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan.
  • To the mixing bowl, add remaining ingredients and mix together well.
  • Spoon into the prepared baking pan and spread out evenly.
  • Bake for 20-25 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES,PORK,Pork - Sausage
Zucchini Casserole IV
July 24, 2021 Lee
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Zucchini Casserole IV

Favorite Recipes page 751, Bette Lepert.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This is a make as much as you want recipe with no measurements or servings stated. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Casserole

Ingredients
  

  • zucchini, peeled and sliced
  • butter
  • salt and black pepper, as desired
  • tomato juice, Shortcut
  • cheese, sliced, your choice
  • saltine crackers, crushed

Instructions
 

  • Melt some butter in a non stick pan, when hot, add the zucchini and cook, turning often, until almost tender. Season with salt and black pepper as desired when turning. Drain any liquid.
  • Preheat your oven to 180° C (350° F), get out a casserole, size will depend on how much you are going to bake.
  • Add the zucchini to the casserole, add tomato juice to nearly cover.
  • Cover with cheese and sprinkle a layer of cracker crumbs over the cheese.
  • Bake for 30-40 minutes or until bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Tomato Juice.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Squash Casserole
July 24, 2021 Lee
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Zucchini Squash Casserole

Favorite Recipes page 751, Nadine Francis, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 31 Aug 2021, and it is a very delicious way to prepare zucchini. I had large zucchini so I cubed them after peeling and removing the seeds. A nice alternative to simple fried zucchini. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 1 tablespoon butter
  • 1 large onion, thinly sliced
  • 2 medium zucchini, about the size of regular cucumbers, sliced thin
  • 1 teaspoon garlic powder
  • salt and black pepper, as desired
  • 1 can mushrooms, sliced, drained, (4 oz / 113 g)
  • 2 cups spaghetti sauce, Shortcut
  • 2 tablespoons Parmesan cheese, grated
  • 1 green bell pepper, diced
  • 1 cup Mozzarella cheese, shredded

Instructions
 

  • Melt the butter in a large non stick pan, when hot, cook the onion for 5 minutes.
  • Add zucchini, garlic powder, and season with salt and pepper as desired. Cook for 10 minutes, turning often.
  • Mix in mushrooms.
  • Preheat your oven to 180° C (350° F), get out a 1½ quart casserole and grease with butter or cooking spray.
  • Pour zucchini mixture into the prepared casserole.
  • Pour spaghetti sauce over, and top with the Parmesan cheese.
  • Bake for 35 minutes. Sprinkle the bell pepper on top, then sprinkle with the Mozzarella cheese.
  • Bake for another 10 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Spaghetti Sauce.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Casserole III
July 24, 2021 Lee
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Zucchini Casserole III

Favorite Recipes page 751, Anne Beyersdorf, Menominee, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini , sliced, (2 lb)
  • 570 grams ground beef, (1¼ lb)
  • 1 onion, diced
  • 250 grams mild Cheddar cheese, cubed
  • salt and black pepper, to taste
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • buttered breadcrumbs, as needed (breadcrumbs mixed with melted butter)

Instructions
 

  • Heat a small amount of water in a pot to boiling, add zucchini. Cover and cook for 5 minutes. Drain.
  • In a large non stick pan, brown beef with the onion, drain fat.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • Place ½ the zucchini evenly on the bottom of the baking pan.
  • Add ½ the ground beef in a layer.
  • Sprinkle ½ the cheese on top of the beef.
  • Repeat layers.
  • Spread the soup over the top, and sprinkle with buttered breadcrumbs as desired.
  • Bake for 45 minutes or until top is browned.
  • Serve and enjoy.

Notes

Fair cost depending on where you source the beef at. Could make this low cost using ground pork in place of beef.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,CASSEROLES
Zucchini Cheese Casserole
July 24, 2021 Lee
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Zucchini Cheese Casserole

Favorite Recipes page 750, Yvonne Coleman, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 1 Aug 2021, absolutely delicious, and easy to prepare. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini, cut into ½ inch slices, (2 lb)
  • ½ cup boiling water
  • 2 eggs, lightly beaten
  • 1 cup cooked brown rice
  • 1 onion, finely diced
  • 500 grams cottage cheese, (1 lb), Shortcut
  • ½ teaspoon dried marjoram
  • salt and black pepper, as desired
  • 1 tablespoon fresh chives, chopped
  • ½ cup Parmesan cheese, grated

Instructions
 

  • Preheat you oven to 180° C (350° F), get out a 9x13 inch baking pan and grease with butter or cooking spray.
  • Add the zucchini and boiling water to a saucepan on medium heat, cover and boil 5 minutes, drain well.
  • In a mixing bowl, mix together the eggs, cottage cheese, rice, onion, salt and pepper as desired, marjoram, and chives.
  • Place ½ the drained zucchini on the bottom of the prepared baking pan in an even layer.
  • Top with ½ cottage cheese mixture in an even layer. (I jumped the gun here and added the second layer of squash over the cheese layer.)
  • Repeat with the remaining zucchini then the last of the cottage cheese mixture.
  • Sprinkle with Parmesan cheese.
  • Bake for 45 minutes.
  • Serve and enjoy.

Notes

Shortcut: Cottage Cheese.
# Buster Approved,#1 Go-To Recipes,CASSEROLES
Zucchini Tart
July 24, 2021 Lee
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Zucchini Tart

Favorite Recipes page 698, Ida Arrigoni, Lincoln Park, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this in 25 Aug, and it is good! Easy to put together with no peeling or parboiling, which is always a bonus. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)
  • Box Grater

Ingredients
  

  • 3 cups zucchini, shredded (no peeling required)
  • 1 cup biscuit mix, Shortcut
  • ½ cup onion, diced
  • ½ cup Parmesan cheese, grated
  • ½ cup Mozzarella cheese, or Cheddar, grated
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon salt
  • ½ teaspoon seasoning salt
  • ½ teaspoon dried oregano
  • dash black pepper
  • 1 clove garlic, minced
  • 4 eggs, lightly beaten
  • ⅔ cup mushrooms, sliced, fresh sautéed or canned (4 oz / 113 g can, drained)

Instructions
 

  • Preheat your oven to 180° C (350° F), get out and grease a 9x13 inch baking pan with butter or cooking spray.
  • In a large mixing bowl, add all ingredients.
  • Mix together. (And I forgot to take this photo.)
  • Pour mixture into the prepared baking pan and spread out evenly. (I halved the recipe and used a 8x8 inch pan, worked perfect.)
  • Bake for 35-40 minutes or until starting to brown.
  • Cut into squares, serve and enjoy.

Notes

Shortcut: Biscuit Mix.
Updated on 25 August 2021.
# Buster Approved,#1 Go-To Recipes,Sides - Casseroles
Zucchini, Italian Style
July 24, 2021 Lee
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Zucchini, Italian Style

Favorite Recipes page 697, Jean Kohfeldt, Harper Woods, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this dish on 9 Aug 2021, easy to put together and excellent flavor! Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 3-4 zucchini, cut into ¼ inch slices
  • ½ cup water
  • 4 slices bacon, diced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 3 slices bread, cubed
  • 1 cup Cheddar cheese, diced
  • 1 can tomato sauce, (15 oz / 425 g), or 1½ cups with Shortcut
  • salt and black pepper, as desired
  • Parmesan cheese, grated, as desired

Instructions
 

  • Cook zucchini in boiling water for 5 minutes or until tender, drain well.
  • Brown bacon, onion, and garlic in a pan.
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking pan with butter or cooking spray.
  • To a large mixing bowl, add the drained zucchini, bacon, and all remaining ingredients except the Parmesan. Toss together until blended, season with salt and pepper as desired. When you first add everything to bowl it will be quite full, but it will all mix together well and will settle a bit.
  • Pour mixture into the prepared baking pan and spread out evenly.
  • Generously sprinkle with Parmesan.
  • Bake for 20 minutes.
  • Serve and enjoy.

Notes

Shortcut: Tomato Sauce.
# Buster Approved,#1 Go-To Recipes,SIDES,Sides - Casseroles
Zucchini or Squash Casserole
July 24, 2021 Lee
1 Comment

Zucchini or Squash Casserole

Favorite Recipes page 697, Chris Correll and Jan Schrecongost, Detroit, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 kilo zucchini or summer squash, sliced, (2 lb)
  • 1 tablespoon butter
  • ¼ cup onion, diced
  • 1 box Stove Top stuffing, Shortcut
  • 1 cup butter, melted, (2 sticks / 1 block)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup sour cream, Shortcut
  • 1 cup carrot, grated

Instructions
 

  • In a pot of boiling water, cook the zucchini or squash until tender, drain well, place in a mixing bowl.
  • Melt the 1 tablespoon of butter in a non stick pan, when hot, cook onion until soft but not browned, add to the zucchini and toss together.
  • To the zucchini add the soup, sour cream, and carrot. Mix together.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • In another mixing bowl, mix together the dry stuffing mix and the 1 cup of melted butter.
  • Add ½ the stuffing mixture to the baking pan, spread out evenly, it does not cover the bottom of pan, just spread out best you can. (I forgot to take this photo.)
  • Add the zucchini mixture on top of the dressing and spread out evenly.
  • Sprinkle remaining stuffing mix over the top. (This is basically what the bottom will like as well.)
  • Bake for 30-35 minutes.
  • Serve as a main dish or a side, enjoy.

Notes

Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Stuffing Mix, Sour Cream, Condensed Cream of Chicken Soup.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Casserole II
July 24, 2021 Lee
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Zucchini Casserole II

Favorite Recipes page 699, Trudy McKinnon, Lansing, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 4 medium zucchini, sliced
  • ⅔ cup butter
  • ⅔ cup carrot, grated
  • ½ cup onion, diced
  • ⅔ cup sour cream, Shortcut
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 2½ cups croutons, Shortcut

Instructions
 

  • Cook the sliced zucchini in a pot with 1 inch of salted boiling water, covered, for about 5 minutes. Drain well.
  • Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
  • Melt the butter in a large non stick pan, when hot, cook the onion until softened.
  • To a large mixing bowl, add the zucchini, onions, and remaining ingredients and gently mix together.
  • Pour mixture into the casserole.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Croutons.
* Best Value $1 or Less per Serving,CASSEROLES
Zucchini Quiche
July 24, 2021 Lee
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Zucchini Quiche

Jane Florida, United States.
This recipe is from a friend on social media and it sounds very good, this is on my make, taste, and enjoy list, and soon.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons salt
  • 1 tablespoon butter
  • garlic powder, optional, as desired
  • white pepper, optional, as desired
  • 2 cups zucchini, grated
  • 1 cup cheese, grated, your choice
  • 3 eggs, beaten
  • ⅓ cup vegetable oil
  • 1 small onion, grated

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 baking dish. You can also use a 9x13 if you desire a almost pancake thin quiche.
  • In a mixing bowl, add the flour, baking powder, and salt. Whisk together. Optionally add garlic powder and or white pepper, as desired.
  • Cut in the butter with a sturdy fork or pastry cutter until evenly combined.
  • In another mixing bowl, add the zucchini, cheese, eggs, oil, and onion, mix together.
  • Add the flour mixture to the zucchini mixture and mix together.
  • Spread mixture in baking pan.
  • Bake for 45 minutes, if the top is getting to dark, cover with foil.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken