Vegetable Casserole #1

4 Medium Zucchini, sliced 1/2 inch
Thick
3/4 Cup Sliced carrots
1/2 Cup Chopped onion
6 Tablespoon Butter
2 1/4 Cup Herbed stuffing mix, coarse
1 Can Cream of chicken soup
1/2 Cup Sour cream
.
Cook vegetables in salt water till tender. Drain well. Saute onion in 4 tablespoons of butter. Stir in 1 1/2 cups of stuffing mix, soup, sour cream and drained vegetables.

 

Mix remaining crumbs with rest of butter and sprinkle on top. Bake 30 to 40 minutes at 350 degrees.

 

Servings: 1

 

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Vegetable Casserole #2

1-1/2 Pound Ground beef, browned
1/2 Package Noodles
Onion, to taste
3/4 Package Vegetables, frozen
1 Can Mushroom soup
1 Can Tomato soup
1 Cup Celery, diced
Salt and pepper
.
Put into a greased casserole. Sprinkle with cracker crumbs. Dot with butter plus bread croutons. Bake at 350 degrees for 45 minutes.

 

Servings: 3