#517 - Zucchini Casserole

(by Shirley McNevich)

1 1/2 cups Bisquick
4-5 zucchinis (thinly sliced or diced--your preference)
4 TBSP butter
1/2 to 3/4 cup chopped onions (your preference)
2 cups shredded Sargento's mozzarella cheese
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. oregano
5 large eggs
1/2 cup canola oil
2 TBSP fresh Parmesan cheese
tomato slices (optional)

In a large bowl add Bisquick and butter--stir. Add zucchini, onion, mozzarella cheese, salt, pepper, garlic powder, oregano--mix thoroughly with a wooden spoon. Scoop batter into a 13 x 9 cake pan and set aside. In a bowl, beat eggs with a fork and add the canola oil and mix. Drizzle egg mixture evenly over the top of the batter in the cake pan. Sprinkle Parmesan cheese over the top. Bake at 350 degrees for 1 hour. Optional--place tomato slices on top before baking if you wish.

#167 - Sweet Potato Casserole

(by Shirley McNevich)

3 cups mashed sweet potatoes (or yams), fresh or canned
1/2 cup melted butter
1 cup white sugar
1/3 cup milk
2 eggs, beaten
1 tsp. vanilla
1 cup brown sugar
1/3 cup butter
1 cup chopped pecans
1/2 cup flour

Mix sweet potatoes, 1/2 cup melted butter, white sugar, milk, 2 beaten eggs, and vanilla in a large bowl. Pour into a greased baking dish or casserole dish. For the topping, mix brown sugar, 1/3 cup butter, pecans, and flour in a bowl. Sprinkle the topping evenly on top of the sweet potato mixture. Bake at 350 degrees for 25-30 minutes.