2 to 3 quart casserole which is safe for both
Peel zucchini if very large and slice.
Dice onion.
Cook both in salty water till zucchini slices are soft but not mushy.
Butter bottom and sides of casserole dish.
Pour in bread crumbs and swirl around till butter is coated.
Bottom should have a heavier layer on it.
Drain zucchini and onion thouroughly.
Place in casserole dish on top of bread crumbs
Sprinkle with pepper to taste.
Cover with mushrooms and pour soup over the dish.
Sprinkle on grated cheese.
Cook at 320F degrees (160 C) till cheese melted.
heese.
Bake until the casserole turns golden brown on top
Add all ingredients in large saucepan.
Cook slowly for 20 minutes.
Pour into casserole dish and top with Confetti Biscuits (recipe in Breads, Rolls & Pastries Section).
casserole dish with softened butter then transfer cream of mushroom noodles
ides of a lasagna-size casserole dish with cooking spray.
b>casserole dish (or a little larger).
Place the mushroom soup, onion/mushroom
Place peas and onions in casserole.
Add mushrooms with liquid.
Arrange asparagus in rows on top.
Cover with soup. Place in a 300\u00b0 oven and bake until soup melts down in casserole. Remove and cover top with cheese and crackers.
Return to oven and bake at 300\u00b0 until light brown on top.
Peel, core and dice apples.
Place chicken, onion and apple in a casserole dish with the mushroom soup mix, thyme, mustard and water.
Place a tight fitting lid on top.
Bake at 180 degrees Celsius for 1 hour or until chicken is tender.
Stir in yogurt.
Clean mushrooms and cut in half.
Mix with chicken in casserole.
Bake for another 15 minutes.
Season with salt and pepper.
he chicken into a large casserole dish (preferable with a lid
br>Fill a 1-QT casserole dish with alternate layers of
uter edges of a buttered casserole dish, stacking on each other
br>Whisk the cream of mushroom soup and milk together in
). Grease a 1-quart casserole dish.
Bring a large
Place 3 slices buttered, cubed bread in a 2 1/2-quart casserole.
Saute mushrooms 5 minutes in butter.
Add onion, green pepper, mayonnaise, salt and pepper to mushrooms and cook 5 minutes.
Spread mix over bread cubes in casserole, then add the 3 slices unbuttered bread cubes on top.
In bowl mix milk and egg together, then pour over ingredients in casserole.
Chill one hour in refrigerate.
Spread the mushroom soup on top, sprinkle with grated cheese and bake 45 to 60 minutes in 350\u00b0 oven.
Mix everything together in a large mixing bow.
Transfer into a lightly greased casserole dish with a lid or cover with foil.
Bake in 375\u00b0F oven for 35 minutes covered.
Serve & enjoy.
Season chops with pepper and paprika. Saute chops at low temperature in butter. Season with salt*(optional).
Transfer loin chops to baking dish or casserole.
Combine celery, onions, parsley flakes, mushroom soup, mushrooms and water.
Pour the mushroom mixture over the pork chops.
Cook convered, in 350F oven for 30 minutes.
Turn chops, stir sauce and cook for another 30 minutes or until meat is no longer pink.
*add optional salt after chops are browned.
Saute vegetables for 5 minutes.
Drain and cool.
Add mayonnaise.
Butter a casserole dish.
Layer buttered croutons and mushroom mixture.
Cover with soup.
Bake at 350\u00b0 for 50 minutes. Top with grated cheese the last 15 minutes of baking.
ntil fragrant. Stir in the mushroom soup and almonds, and bring
Place 3 slices buttered bread, cut up, on bottom of 2-quart casserole dish.
Set aside.
Saute fresh sliced mushrooms in butter.
Add green pepper, onion, celery, mayonnaise, mushroom soup, milk, eggs and 4 slices of bread, cut up.
Combine all ingredients together and pour in casserole over cut up buttered bread cubes.
Bake at 350\u00b0 for 45 minutes.
Add shredded cheese of choice and bake 10 minutes more or until cheese melts.
Serves 10 to 12.