Curt's Delectable Creations

 With summer coming casseroles are the perfect choice for picnics. Here is one full of flavors and a great side dish.  Zucchini Casserole: 1 package chicken flavored stuffing mix 2 sticks butter melted 1 large zucchini 1 can cream of chicken soup 1/2 cup sour cream 1/2 teaspoon parsley, garlic powder, oregano olive oil Optional: shredded cheddar cheese Mix the dry ingredients, herbs and stuffing mix in a bowl with melted butter. Slice the zucchini in circles. Place half  the stuffing mix in a casserole dish that has been greased or sprayed. Arrange the zucchini slices on top. Mix the soup, sour cream and pour over the zucchini. Cover with remaining stuffing. Drizzle with olive oil lightly and shredded cheese if using.  Bake uncovered in a hot 375 degree oven for around an hour.

An easy throw together that you can add whatever you like into it. I have also     added ham, pepperoni and bacon for a meat lovers casserole.  Mushrooms, chopped spinach and mozzarella or five cheeses blends can also be another great addition. It's up to you and your family favorites to create a great baked omelet baked in one pan!                                  1 cup Crushed buttery crackers for the topping (or use Italian bread crumbs) 1 cup for baking Cheddar cheese 1 cup for topping 1 lb Italian loose crumbled sausage cooked and drained 2 cups hash browns fresh or frozen thawed 6 eggs 1/4 cup chopped bell peppers 1 small onion finely minced (optional) Individual ramekins greased or 1 large baking pan greased 3 tablespoons grating cheese Preheat to 400 degree hot oven Beat eggs in a bowl, add the sausage, peppers shredded cheese and grating cheese. Stir in the hash browns. Season with  1/2 teaspoon each garlic powder, salt and pepper or more to taste. P

During the warmer weather I like to eat something not so heavy. With the fresh herbs in the garden this dish using the fresh basil and sliced grape tomatoes flavors the pasta perfectly with the crumbled bacon. 1 lb penne pasta or your favorite cooked al dente to package directions and drained 1 bottle Parmesan peppercorn dressing 1 whole milk 16 oz roll of mozzarella cut into chunks 1 container around 15 small grape tomatoes sliced in half 6 slices of fried bacon crumbled fresh basil leaves Optional: red pepper flakes, salt and pepper to taste In a large pasta bowl, add the pasta mix with around 1/4 cup salad dressing. Add the tomatoes and bacon, toss together.  Add more dressing to taste. Top with slices of fresh mozzarella chunks.  Serve sprinkled with more bacon and garnish with basil.