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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Rice Casserole Recipe

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This recipe for Zucchini Rice Casserole is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick margarine or butter
1 c. rice
1 med onion, sliced
2 sm. zucchini, sliced
1 can cream of chicken soup, reserving
emptied can for measuring
1 can cream of mushroom soup
2 cans water
Seasonings to taste
1 c. Colby Jack cheese (more if you like)
Directions:
Directions:
Heat oven to 350º. Melt margarine in 9x13" in dish in oven,. Add rice, onion, and zucchini. Add soups and water; mix well. Add meat, if desired Season to taste with whatever you like. Cover with foil and bake at 350º for 50 minutes. Uncover, place cheese on top and bake for another 10 min.
Personal Notes:
Personal Notes:
You can add any pre-cooked meat (cut-up). Chicken, ham , sausage, hamburger, or whatever sounds good.

 

 

 

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