Category Archives: side dish

parmesan cheddar squash casserole

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parmesan cheddar squash casserole  I  frozen pizza, again?

 
How appropriate that I am posting this yummy recipe at the beginning of summer! It is a great recipe for summer because yellow squash is in season. You could even substitute zucchini, which is also in season, for some of the squash.

 
parmesan cheddar squash casserole  I  frozen pizza, again?

 
Parmesan Cheddar Squash Casserole
From the Kitchen of: NancyCreative

Prep Time: 1 – 1 ½ hours
Servings: 10-12
Difficulty: Easy

{Ingredients}
4 lbs yellow squash, sliced (or about 8 cups sliced)
4 Tbsp butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced (I used garlic powder)
2 ½ cups homemade soft breadcrumbs, divided
1 ½ cups shredded parmesan cheese, divided
2 cups (8 wt oz) shredded cheddar cheese
½ cup chopped fresh chives
½ cup minced fresh parsley
1 cup sour cream
1 tsp salt
1 tsp pepper
2 large eggs, lightly beaten
¼ tsp garlic salt

{Instructions}
Preheat oven to 350°F.

In large skillet,* cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet. Gently press squash between paper towels to remove remaining moisture and set aside. (I left the squash sitting on paper towels until I needed it. I periodically changed out the paper towels when they got too wet.)

In same large skillet, melt 2 Tbsp butter over medium-high heat; add onion and garlic,* and sauté 5 – 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup bread crumbs, ¾ cup Parmesan cheese, and remaining ingredients (cheddar through eggs) except for garlic salt. Spoon into a lightly greased 9×13 inch baking dish.

Melt remaining 2 Tbsp butter and stir with remaining 1 ½ cups breadcrumbs, ¾ cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (You can also sprinkle another ½ cup of cheddar cheese on top to make it extra cheesy.)

Bake for 35-40 minutes, or until set. This makes 8-10 servings.

{Notes}

  • I needed 2 large pots to cook all of the squash; each was about ½ – ¾ full.
  • If using garlic powder do not cook with onions. Add with parmesan cheese and bread crumbs.

{Fun Fact}
Q: Is squash a vegetable?
A: “[S]quash and gourds are actually fruits! Because they aren’t sweet, they are typically used as vegetables. But by botanical definition, fruits have their seeds on the inside. Squash are fruit, like tomatoes.” – The Nibble
 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

hummus broccoli  I  frozen pizza, again? crash hot potatoes  I  frozen pizza, again? roasted zucchini and carrots  I  frozen pizza, again?
Hummus Broccoli // Crash Hot Potatoes // Roasted Zucchini and Carrots

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roasted zucchini and carrots

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pork chops by marcia  I  frozen pizza, again?

You’ve seen this pork chop before! Find the recipe for it here.

 
This recipe isn’t really a recipe but more of a new cooking method – roasting. I wasn’t completely unfamiliar with the idea of roasting food, but I just didn’t know how to do it myself. Thanks to this recipe now I do. It’s a pretty simple concept actually and produces great results.

Russell and I decided that this is now our favorite way to eat carrots. Sadly, I have tried roasting zucchini twice since I discovered this recipe, but both times it turned out bland and soggy. If anyone has any helpful hints on how to season zucchini to keep it from being bland, I’d love to hear them.

Also, this recipe isn’t restricted to just zucchini and carrots – try other veggies like bell peppers, cauliflower, or even green beans, or try non-veggies like sweet potatoes.

 
roasted zucchini and carrots  I  frozen pizza, again?
 
Roasted Zucchini and Carrots
From the Kitchen of: Voracious Vander

Prep Time: 30 mins
Servings: however many you want to serve
Difficulty: Easy

{Ingredients}
whole zucchini
whole carrots
olive oil
seasoning(s) of choice

{Instructions}

Preheat oven to 425° F/ 220° C. Line a baking tray with parchment/baking paper and a light layer of olive oil. Set aside.

Cut zucchini and carrots into 3 inch/8 cm sticks, making sure they are even in thickness. Place veggie batons into a bowl (preferably one with a flat bottom). Add a little olive oil (start with 1 Tbsp and add more if needed but not too much) and seasoning of choice, then lightly toss veggie batons to coat. I took the lazy smart option requiring less dishes to wash and just shook the bowl to coat the veggies.

Note about seasoning options: Keep it simple with salt & pepper or try other spices, such as paprika, cumin, rosemary, sage, or crushed red pepper. You could even try spice blends like Italian, Mexican, or Old Bay.

Spread out veggie batons on prepared baking tray and roast about 20 minutes, tossing halfway through, or until golden and slightly browned on the edges.

 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

parmesan pork roast  I  frozen pizza, again? cheesy zucchini and rice casserole  I  frozen pizza, again? cream cheese corn  I  frozen pizza, again?
Parmesan Pork Roast // Cheesy Zucchini and Rice Casserole // Cream Cheese Corn

cheesy zucchini rice

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cheesy zucchini rice  I  frozen pizza, again?

 
Zucchini is a relatively new vegetable to me.* It’s not that I didn’t like it until now; my family just never ate zucchini when I was growing up and, therefore, I didn’t have any recipes using zucchini. Thanks to Pinterest and some awesome food blogs I am slowly collecting recipes that use zucchini. This is one of my favorite zucchini recipes that I have found so far. (Not to be confused with Cheesy Zucchini and Rice Casserole, which is also tasty.)

 
cheesy zucchini rice  I  frozen pizza, again?

 
Cheesy Zucchini Rice
From the Kitchen of: Buns in My Oven

Prep Time: 30 minutes
Servings: 4-6
Difficulty: Easy

{Ingredients}
1 Tbsp olive oil
1 cup long-grain white rice
2 cups chicken broth
2 Tbsp butter
1 medium or 2 small zucchini, shredded (you can use a food processor or cheese grater)
1 cup shredded sharp cheddar
½ tsp garlic powder
salt and pepper, to taste
splash of milk, as needed

{Instructions}
Heat olive oil in a medium sauce pan over medium heat. Add rice and stir to coat. Toast rice, stirring often, just until it starts to turn golden.

Pour in chicken broth and bring to a boil. Once boiling turn heat to low and cover. Cook for 15 – 20 minutes or until most of the liquid is absorbed.

Remove from heat and add butter, zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.

Stir again and add salt and pepper, to taste, and a splash of milk until the rice is your preferred consistency. (Adding milk is completely optional; I don’t usually add any at all.)

{Notes}
I have tried this recipe with and without the garlic powder; though both are good I actually prefer to omit the garlic.

{Fun Fact}
*Is zucchini actually a vegetable?

“In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower.” – Wikipedia

 


-♥-
Katy

 

cheesy potato casserole

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cheesy potato casserole  I  frozen pizza, again?

 
Russell liked this dish so much that he ate the leftovers several meals in a row!

One great thing about this recipe is that you don’t have to thaw the hash browns before baking, which makes it a super easy dish that you can throw together in less than 10 mins and then let the oven do the rest.

 
cheesy potato casserole  I  frozen pizza, again?

 
Cheesy Potato Casserole
From the Kitchen of: Life as a Lofthouse

Prep Time: 1 hour 10 mins
Servings: 6-10 (depending on if it is a side or main dish)
Difficulty: Easy

{Ingredients}
1 (2 lb) bag frozen hash browns (shredded or diced)
2 (10 ¾ oz) cans cream of mushroom soup
1 (16 oz) container sour cream
1 small yellow onion, chopped OR 1 bunch green onions, sliced
2 cups cheddar cheese, shredded and divided
salt and pepper, to taste
1 cup corn flakes, crushed
2 Tbsp butter, melted
1-2 cups diced ham (optional) – I used an 8 oz package of diced ham

{Instructions}
Preheat oven to 350°F. Spray a 9”x13” baking dish with non-stick cooking spray.

In a large bowl mix together both cans of soup, sour cream, onion, and 1 ½ cups of shredded cheese. Mix together well. Season with salt and pepper.

Add in frozen hash browns and chopped ham (if using), and mix together well. Pour mixture into prepared baking dish.

Bake uncovered for 45 minutes.

While potatoes are baking mix together corn flakes, butter and remaining ½ cup of shredded cheese. Set aside.

When potatoes are done, remove from oven and sprinkle the top evenly with the corn flake mixture. Place back into oven and bake another 15 minutes or until top is golden and bubbly. Let stand 5-10 minutes before serving.

{Notes}

  • The next time I make this I will double the topping for an added crunch. Maybe also add some water chestnuts or sliced almonds to counter the soft texture of the potatoes.
  • If you use both green onions and ham they add a nice color contrast to the potatoes, as you can see in my photos.

 


-♥-
Katy

 

cream cheese corn

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cream cheese corn  I  frozen pizza, again?

 
This is a super easy side dish that got two thumbs up from Russell. The original recipe did not call for red bell pepper, but I added it for a bit of color.

 
cream cheese corn  I  frozen pizza, again?

I forgot to add the black pepper and red pepper before snapping a photo, which is why you don’t see it here.

 
Cream Cheese Corn
Slightly Adapted from the Kitchen of: Sara at Budget Savvy Diva

Prep Time: 10-15 mins
Servings: 4 – 6
Difficulty: Super Easy

{Ingredients}
1 lb sweet corn, fresh or thawed
¼ – ½ red bell pepper, chopped
1 Tbsp butter
3 oz low-fat cream cheese
red pepper flakes, to taste (optional)
black pepper, to taste

{Instructions}
In a medium saucepan combine corn, bell pepper, butter, and cream cheese.

When cream cheese is melted and everything is heated through, season with black pepper and red pepper flakes. Serve warm.

 


-♥-
Katy

 

hummus broccoli

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sour cream noodle bake  I  frozen pizza, again?

 
Does the picture above look familiar? If you are a regular reader then you have already seen this tasty side dish paired with Sour Cream Noodle Bake. The original name of this recipe was Creamy Garlic Broccoli, but Russell decided to change the name to Hummus Broccoli because it is much more fun to say.

Broccoli is my favorite veggie, but I really only knew two ways to serve it: in something else or as a side with a little butter and salt. This recipe gives me an easy third option, which I believe is now Russell’s favorite way to eat broccoli.

 
hummus broccoli  I  frozen pizza, again?

 
Hummus Broccoli
From the Kitchen of: Kathy for Babble

Prep Time: as long as it takes to cook the broccoli + 2 mins
Servings: 4
Difficulty: Super Easy

{Ingredients}
3 ½ cups broccoli florets, fresh or frozen
½ cup creamy garlic hummus
black pepper + lemon juice, to taste (optional)

{Instructions}
Cook the broccoli florets in your preferred method: steamed, roasted, or grilled.

Kitchen Tip: To get the most nutrition out of broccoli do not boil it. Boiling pretty much negates any nutritional value that the broccoli had. The best way to cook broccoli and retain the most nutrients is to steam it.

Toss the warm florets in the hummus — coating it as you would pasta with pasta sauce.

Add lemon juice and black pepper over top. Serve warm or place in the fridge to chill before serving.

{Notes}

  • If you are not a fan of garlic, you can use any variety of hummus, such as roasted red pepper or lemon.
  • If you buy a large container of hummus and have some leftover after making the broccoli, just freeze it for later use.
  • I recommend making this the night before you plan to serve it. It was a little bland to me the night I made it for dinner, but the next day for dinner it was great! I think sitting in the fridge overnight helps the flavors blend together better.

 


-♥-
Katy