Tag Archives: food

parmesan cheddar squash casserole


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

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

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.


  • 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



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


cheesy zucchini rice


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

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

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.)

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




cheesy potato casserole


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

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

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.


  • 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.




pork chops by marcia


pork chops by marcia  I  frozen pizza, again?

This is another recipe that comes by way of my mother-in-law. She actually got it from a friend of hers many years ago, and it has since become a family favorite. I grew up on a similar pork chops and rice recipe, using cream of mushroom soup, but this one is better. (Sorry Mama!)

pork chops by marcia  I  frozen pizza, again?

Pork Chops By Marcia
From the Kitchen of: Marcia McVay

Prep Time: 1 hour 20 mins
Servings: 4-6
Difficulty: Easy

4-6 pork chops, bone-in or boneless
1 stick butter (I used ½ a stick)
1 cup white rice, uncooked (must be white rice; brown rice will not cook properly)
1 can french onion soup or beef consommé
1 soup can water
seasoning salt, to taste

Preheat oven to 350°F. Grease a 9”x13” casserole dish with non-stick cooking spray.

Melt butter and pour into prepared baking dish. Add uncooked rice then soup and water, and spread evenly in dish.

Sprinkle seasoning salt onto pork chops then brown on both sides. Place browned chops on top of rice.

Bake 1 hour. (Check doneness of the meat at 45 mins. Sometimes the chops are done in less than an hour, depending on their thickness.)


  • I recommend using thicker pork chops. Thinner ones tend to be overcooked and dry, but thicker ones come out perfectly tender and moist.
  • For those trying to watch their salt intake, a salt-free seasoning mix would work as well.
  • This reheats well and makes great leftovers!




cheesy zucchini and rice casserole


cheesy zucchini and rice casserole  I  frozen pizza, again?

At first this recipe sounded a little odd to me, but I’m glad I tried it. It’s a nice twist on your everyday casserole. And I’m sure as my mom is reading this recipe she’s wondering what has happened to her picky little eater. She never could have gotten me to eat this as a kid. The only Tex Mex/Mexican type food I would eat was a very plain quesadilla.

cheesy zucchini and rice casserole  I  frozen pizza, again?

Cheesy Zucchini and Rice Casserole
From the Kitchen of: The Boomer Brief

Prep Time: 1 hour
Servings: 6 – 8
Difficulty: Easy

1 lb lean ground beef
2 large zucchini, sliced into half moons
¼ cup green onion, chopped (I used about ⅓ cup)
2 tsp salt
¼ tsp garlic powder
2 tsp chili powder
1 tsp cumin
1 (7 oz) can green chilis, undrained
3 cups cooked white rice (1 cup uncooked rice yields 3 cups cooked)
1 cup light sour cream
2 cups Pepper Jack cheese, shredded and divided
1 large tomato or 6 cherub tomatoes, sliced (I omitted these)
ground black pepper, to taste

Preheat oven to 350°F.

Sauté ground beef, zucchini, green onion, and spices in extra-large skillet until meat browns and veggies are crisp tender. Drain grease.

Add green chilis, rice, sour cream, and 1 cup Monterey Jack; stir to combine.

Grease a 9″x13″ baking dish with non-stick cooking spray. Pour the meat and rice mixture into the dish. Bake for 20 minutes or until hot and bubbly. (If you are excluding the tomatoes like I did, top the casserole with the remaining cheese before you stick it in the oven and skip the last step.)

Top with remaining Pepper Jack, sliced tomatoes, and pepper to taste. Return to oven until cheese melts and tomatoes are hot – about 5 minutes.


  • The green chilis do not make this dish spicy at all; they only add flavor.
  • Pepper Jack cheese is spicy; however, the heat is very mild in this dish. I think the sour cream balances out the heat. (If it helps, I am a mild to medium heat kind of girl.)
  • If you don’t have an extra-large skillet, cook the meat and veggies in a large skillet then combine with the next set of ingredients in a large bowl.

Were you a picky eater as a kid? What foods would you not eat? Are there any foods you wouldn’t eat as a kid that you enjoy eating now?



hummus broccoli


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

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

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.


  • 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.




crash hot potatoes


parmesan pork roast  I  frozen pizza, again?

I’m not a huge fan of potatoes, but these were yummy. They paired very well with my Parmesan Pork Roast and were quite tasty covered in the gravy. They would probably pair well with No Peek Beef Tips, which also has a tasty gravy.


crash hot potatoes  I  frozen pizza, again?

Crash Hot Potatoes
From the Kitchen of: The Pioneer Woman

Prep Time: 1 hour
Servings: 6

12 new potatoes (or other small round potatoes)
3 Tbsp olive oil
kosher salt, to taste (I used regular table salt)
black pepper, to taste
rosemary (or other herbs of choice), to taste

Bring a pot of salted water to a boil. Add in potatoes and cook until fork-tender (about 10 -15 mins). Make sure to boil your potatoes enough or mashing them will be difficult and messy.

Kitchen Tip: For you other novice chefs, fork tender means the food item is tender enough to be easily pierced with a regular table fork.

Preheat oven to 450°F. On a sheet pan, generously drizzle olive oil or use parchment. Place tender potatoes on the cookie sheet, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes; rotate the potato masher 90 degrees and mash again. (Don’t use the Pampered Chef potato masher – the one that looks like a spoon; it doesn’t work as well as a regular potato masher with this recipe.) Brush the tops of each potato generously with more olive oil.

Sprinkle potatoes with salt, black pepper, and rosemary (or herb of choice). Remember that potatoes need salt, so don’t skimp.

Bake in a 450°F oven for 20-25 minutes, until golden brown.

I used baby red potatoes and only seasoned them with salt and pepper.