Layered Summer Vegetables

3 medium zucchini, sliced
coarse salt, to taste
pepper, to taste
oregano, to taste
3 medium tomatoes, sliced
2 sweet onions, sliced
3 cups mozzarella cheese, grated

Preheat oven to 350F.
In an oiled baking dish cover bottom with layer of zucchini. Sprinkle with spices. Arrange tomato slices on top, covering completely. Lightly sprinkle with spices. Next add the onions and sprinkle with cheese.
Bake 45-60minutes.

Beef Noodle Casserole

1 lb ground beef
1 can cream mushroom soup
1/2 - 3/4 bag of egg noodles
1 small onion finely chopped
Salt & pepper to taste

Brown ground beef and onion in skillet. Drain. Meanwhile cook egg noodles to al dente or a little firmer. Drain noodles. Mix noodles, ground beef & onion mixture together with the can of Cream of Mushroom soup and salt & papper and pour into a lightly greased covered casserole dish about a 2 quart size. Place in oven with out a cover at 350F for 20 -30 minutes.

Zucchini Parmesan Casserole

4 cups peeled zucchini, diced or chopped
1 c Bisquick
1/2 t oregano
1/2 c oil
1/2 c grated Parmesan cheese
1/2 c chopped onion
1/2 t garlic powder
salt & pepper to taste
4 eggs, beaten
2 t dried parsley
2 T basil

Mix all together and bake in ungreased 2 quart casserole at 350 degrees for 40 minutes. Remove cover for last 15 minutes.

Chilaquiles

1 T oil
1 lb ground turkey (ground beef could also be used)
1 red onion, chopped
4 cloves garlic, minced
1 1/2 t chili powder
1/4 t cumin powder
1 (4-ounce) can diced green chilies, not drained
1 (15-ounce) can tomatoes with green chilies, not drained
Salt
1 t freshly ground pepper
2 c shredded Cheddar
1 brick cream cheese
8 (6-inch) corn tortillas
1 bunch green onions, sliced
1/4 c shredded mozzarella cheese

Preheat oven to 350 degrees F.
Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil to coat the bottom of the pot. Add the ground turkey to the hot oil and brown, breaking it up as it cooks. Drain meat into a colander and reserve. To the same skillet which has a little residual fat from cooking the turkey, add the onions and cook over medium heat until soft; then add the garlic and cook until soft. Stir in the chili powder and cumin. Add the chilies and their juices and the tomatoes and their juices. Add the meat back to the pan and stir until combined. Reduce heat to low and simmer for 20 minutes or until thick. Season with salt, to taste, and pepper.

In a medium bowl, combine Cheddar and cream cheese; set aside. Line a casserole dish with half the tortillas and ladle half of the meat mixture over. Cover with half of the cheese mixture. Top with half of the green onions. Repeat layers 1 more time. Top with mozzarella. Bake for 45 minutes or until bubbling. Let stand for 5 minutes before serving.

Wild Rice Casserole

1 lb ground pork sausage
2 skinless, boneless chicken breasts, chopped into bite-sized pieces
1 onion, chopped
3 cloves garlic, crushed
1 c chopped celery
3 c chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can slice mushrooms, drained
2 - 4.5 oz. packages long grain & wild rice mix
1 - 3 oz. package slivered almonds

Preheat oven to 350F.
In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Drain fat from skillet.
Stir in the chicken broth, soups, mushrooms & rice mixes. Mix well and spoon mixture into a lightly greased 9x13" baking dish. Sprinkle with almonds.
Cover dish and bake in preheated over for 1.5 hours or until cooked through.