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NOTE:

NOTE: The ones that say they are added by Corinne are the ones she added on here. The ones She found that she likes or either wants to try will be specified as to where she got them. They are not my recipes.
Some of My recipes are given to me by either family or friends.
"I will specify who the recipes are originally from."

Main Dish

Green Bean Casserole (Serves 6)

1 lb. hamburger
2 cans green beans, drained
6 c. mashed potatoes
1 onion, diced
2 cans Beefy Mushroom soup
1/2 c. grated cheese

Directions
Brown hamburger and onion. Place in casserole dish. Add beans and soup
Mix together carefully. Cover with mashed potatoes. Top with cheese.
Bake at 350º for 30 minutes

NOTE: Added By Corinne May. Recipe by Arlene May

Janet's Meatloaf (Serves 8)

2 eggs, beaten
1/4 tsp. pepper
3 slices bread, broken
1 1/2 c. cheese, shredded
2 lbs. ground beef
1 c. ketchup
2/3 c. milk
2 tsp. salt
2/3 c. onion, chopped
1 carrot, shredded 1 c. brown sugar
4 Tbs. mustard

Directions
Stir together first fie ingredients. Beat until bread is broken up. Add next four ingredients. Mix well.
Bake at 350º for 1 hour 15 minutes covered
Combine brown sugar, ketchup, and mustard an spread over loaf and bake 15 minutes more uncovered.

NOTE: Added By Corinne May. Recipe by Arlene May

Macaroni/ Tomato Goulash {Mikes Favorite} (Serves 8)

1 lb. ground beef
1 green pepper, chopped
1 tsp. oil
1 tsp. sugar
2 c. tomato juice
1 onion, chopped
1 c. celery, diced
Salt & Pepper
1/2 c. ketchup
4 c. cooked macaroni

Directions
In large frying pan brown hamburger with onion, pepper, celery, and oil.
Season. Mix with ketchup, soup and macaroni. Heat and simmer for 30 minutes.

NOTE: Added By Corinne May. Recipe by Arlene May

Lasagna (Serves 8)

1 1/2 lbs. ground beef
Garlic, Salt & Pepper
1 can Cr. Mushroom
8-10 strips lasagna noodles
1 onion, chopped
3 cans tomato soup
1 pkg. Lawry's taco seasoning mix
3 cups mozzarella cheese, shredded

Directions
Cook noodles. Brown beef and onion. Season. Add soup and taco seasoning.
Simmer until noodles are done.
In large casserole alternate sauce, noodles, and cheese twice.
Bake at 350º for 30 minutes.
 
NOTE: Added By Corinne May. Recipe by Arlene May

Potato Pearls (Serves 4)

Directions on can:

Add 2 cups very hot water to a pan containing 1 cup potato pearls. Stir while adding water. Season with salt. Allow to sit for 3-5 minutes. Then serve.
For creamier mashed potatoes, add more hot water.

How I like to make them:

Boil 2 cups water with 1 tsp. salt. Remove from heat and stir in 1 cup potato pearls. Stir until creamy and all pearls are dissolved. Place 2 tsp. butter on dissolved potatoes, cover and allow to sit for 3-5 minutes. Stir well before serving.

NOTE: Added By Corinne May. Recipe by Church Cannery

 Swiss Steak (Serves 6)

2 lbs. beef round steak
1 tsp. salt
2 carrots, sliced
1/2 c. Worcestershire sauce
1/2 c. grated cheese
1/4 c. flour
1 stalk celery, chopped
1 onion, diced
1 can diced  tomatoes

Directions
Pound steak to tenderize. Cut steak into small pieces. Dredge in flour mixed with salt. Place in Crock-Pot. Add chopped vegetables and sauce. Pour tomatoes over meat and vegetables. cover and cook on Low 7-10 hours.
Just before serving sprinkle cheese. Serve over mashed potatoes.

NOTE: Added By Corinne May. Recipe by Arlene May

Beef Stroganoff (Serves 8)

1 1/2 lb. ground beef
2 Tbs. butter
1 c. sour cream
1 tsp. paprika
noodles
1/2 c. onion, chopped
2 cans cream of mushroom
1 can mushrooms, sliced
Salt & Pepper

Directions 
Cook noodles 'til soft
Brown beef and onion in butter. Add soup, sour cream, mushrooms, and paprika. Season to taste. Simmer for 15 min.
Serve over noodles with a vegetable.

NOTE: Added By Corinne May. Recipe by Arlene May

Salsa Verde Chicken (Serves 6)

6-7 frozen chicken breasts
2 c. water

Salsa Verde: 
6 green tomatillos
1/2 onion
1 bunch cilantro
1 green bell pepper
1 clove of garlic
1 jalapeno (use only 1/4)

Directions
Cook the chicken in crock pot for 6 hours. Remove husks and rinse off tomatillos. Boil them until softened. Cool them down with cold water and remove the skins and stems. You don't need all the juice from the tomatillos, but save seeds and flesh. Meanwhile, cut up (not perfectly as you blend them later) onion and bell pepper (removing stem and seeds). Saute onion, bell pepper, and garlic in a tiny bit of oil. After the vegetables are tender, add the broth from the cooked chicken and the tomatillos. Let simmer for 5 min.
Add contents of pan into blender. Add bunch of cilantro and jalapeno into blender and blend all the contents together and add to chicken. Add season salt and pepper to taste.



**Cinco De Mayo Recipe**

NOTE: Added By Corinne May. Recipe by Shalmarie Morley

Easy Sweet Pork (Serves 12+)

6-7 lb. pork loin roast
2 c. Pace salsa
2 c. brown sugar

Directions
Pace the roast in a crock pot with all the ingredients then add water until almost the whole roast is covered. You can add less or more water depending on how thick or thin you want your sauce. Cook on low for 12 hours or high for 8 hours. The meat should fall apart easily. Then I added a little season salt and pepper to taste. You can add whatever spices you like in addition.



**Cinco De Mayo Recipe** 

NOTE: Added By Corinne May. Recipe by Shalmarie Morley


Beef Enchiladas (Serves 8)

1 1/2 lbs. hamburger (2 c. shredded beef)
1 onion, diced
1 can Cr. Chicken soup
1 pint sour cream
1 dozen flour tortillas
1 can green chilies
1 can Cr. Celery soup
1 large can La Victoria enchilada sauce
3 c. grated cheese

Direction
Brown hamburger and onion. Add green chilies.
In separate sauce pan mix soups, sauce and sour cream just to boiling. Spread 1 cup of sauce in bottom of 9x13 pan. Put hamburger mixture and cheese in tortillas, roll, and line in pan. Pour sauce over top. Sprinkle some cheese on top.
Heat in 350º oven for 30 minutes or 15 minutes in microwave.
Serve with chopped lettuce and sour cream.

NOTE: Added By Corinne May. Recipe by Arlene May

Chicken Enchiladas (Serves 6)

2 cans cooked chicken
1 pkg. taco seasoning
2 c. shredded Jack cheese
1 c. salsa
1 can Cr. Chicken soup

Directions 
Mix together and roll in tortillas (Corn or Flour)

Heat sauce:
             1 can Cr. Chicken Soup
             1 small can jalapenos
             1 large sour cream
             1 small can green chilies

NOTE: Added By Corinne May. Recipe by Tiffany Frederick

Chicken Tetrazzini (Serves 6-8)

3 Tbs. butter
1 c. celery, chopped
1 can Cr. Chicken Soup
6 oz. spaghetti noodles
Salt & Pepper
1 medium onion, chopped
2 c. cooked chicken, chopped
1 can mushrooms
1/2 c. milk

Direction
Cook Spaghetti. Saute onion and celery in butter until clear. Combine soups, milk and seasonings. Place all ingredients in casserole dish and mix together well.
Bake 30 min. in oven or 15 min. in microwave.

NOTE: Added By Corinne May. Recipe by Arlene May

Chicken Fettuccine Alfredo (Serves 8)

1 (4oz.) pkg.  shredded Parmesan cheese
1 c. grated Parmesan cheese
1 c. margarine
2 (8oz) cream cheese, cubed
2 c. milk
         Stir together in saucepan on low heat until smooth.
1/2 pkg. fettuccine noodles
           Cook, then drain:
4 Tbs. margarine
6 chicken breasts, (cubed optional)
            Cook Chicken in butter until done.
            Serve noodles with sauce over top and chicken on top of sauce or mix chicken in with sauce and serve over noodles. Great served with cooked broccoli.

NOTE: Added By Corinne May. Recipe by Arlene May

15-Minute Chicken & Rice (Serves 4)

1 Tbs. Oil
1 1/2 c. water
1/4 tsp. pepper & paprika
2 c. broccoli flowerets (fresh or thawed)
4 boneless chicken breasts
1 can cr. Chicken soup
1 1/2 c. uncooked Minute Rice**

Directions 
Heat oil in skillet on med/high heat. Add chicken. Cover and cook 4-6 minutes on each side. Remove from skillet. Add water, soup and seasonings. Stir. Bring to boil. Stir in rice and broccoli. Top with chicken. Cover. Cook on low heat for 5 minutes.
**For creamier rice increase water to 1 2/3 c.

NOTE: Added By Corinne May. Recipe by Arlene May

Escalloped Chicken & Noodles (Serves 6)

4 chicken breasts, diced
1 stalk celery, sliced
Salt & Pepper
1 onion, diced
1 carrot, sliced
               Grill chicken until done. Add vegetables and cook until soft crisp

1 pint heavy whipping cream
1/4 c. grated Parmesan cheese
1 tsp. garlic powder
2 tsp. chicken bouillon granules
1/2 c. Romano cheese
1 tsp. dill
                In medium saucepan heat just to boiling. Add the chicken and vegetables.
                Cook linguini past noodles. Put cooked and  drained noodles in casserole dish and pour sauce mixture over top. Sprinkle 1/2 c. buttered bread crumbs over top.
                Heat in 350º oven for 30 minutes or Microwave for 10 minutes.

NOTE: Added By Corinne May. Recipe by Arlene May

Chicken Lasagna (Serves 8)

Saute in butter: 1 onion, diced
                         1 can mushrooms, diced
                         1 green pepper, diced
Add:                 2 cans Cr. Chicken soup
                         1 c. milk
                         1/2 tsp. basil
Cook:               6 strips lasagna noodles
Other ingredients:         4 c. cooked diced chicken breasts
                                      4 c. shredded mozzarella cheese
                                      2 lbs. cottage cheese
Spray 9x13 pan.
Layer:    1/2 noodles - 1/2 chicken - 1/3 sauce - 1/2 cottage cheese - 1/2 mozzarella
Repeat layers. Put last 1/3 sauce on top and sprinkle with Parmesan cheese.
Cover and Bake at 350º for 30 minutes.

NOTE: Added By Corinne May. Recipe by Patty Cook

Chicken Broccoli Casserole (Serves 8)

3 pkg. frozen broccoli
1 c. mayonnaise
2 cans Cr. Chicken soup
2 c. cooked chicken
1/4 c. lemon juice
3/4 tsp. curry powder

Directions
Cook broccoli. Place in casserole dish. Mix remaining ingredients and spread over broccoli.

1 1/2 c. cheddar cheese, grated
1 c. buttered bread crumbs

Sprinkle cheese on top and cover with bread crumbs.
Bake at 350º for 30 minutes or microwave for 15 minutes.

NOTE: Added By Corinne May. Recipe by Arlene May 

 Pueblo Chicken & Rice (Serves 8)

2 c. cooked rice
1 can diced tomatoes
1 onion, diced
1 can diced green chilies
             Combine in a bowl and season to taste

2 c. sour cream
3 c. Jack cheese, grated
2 c. cooked chicken
1 can sliced olives

Directions
In 2 1/2 qt. casserole dish layer 1/2 rice mixture, 1/2 sour cream, 1/2 chicken, 1/2 cheese, and all the olives. Repeat the layers ending with the cheese.
Bake 350º for 45 minutes. 


NOTE: Added By Corinne May. Recipe by Arlene May


Chicken and Dressing Casserole (Serves 6-8)

8-10 Chicken Breasts
1 Tbs. Water
2 cans Cr. Chicken Soup
2 pkg. Stove Top Stuffing
1 egg
1 c. flour
1/4 c. milk

Directions
Dip chicken in egg and water mixture. Coat in flour. Brown chicken in oil, seasoning with salt, pepper, and paprika. Place in casserole dish.
Mix soup and milk and pour over chicken.
Prepare stuffing according to directions and spread on top of chicken and soup.
Bake at 375º degrees for 1 hour.
Serve over rice (optional).

NOTE: Added By Corinne May. Recipe by Arlene May

Green Chili Gone Dutch (Serves 6)

Preheat 10" oven with 12 briquettes (bottom heat only)
Brown: 1 lb. ground beef
Add and cook until clear: 1 large onion, chopped
Add:
             1 can crm. Asparagus soup
             1 7-oz can green chilies
             1 pinch oregano
             1 can whole milk
             1/4 tsp. garlic powder
Reduce heat to 8 briquettes. Simmer for 15-20 minutes.
Stir in:
             2 c. grated sharp cheddar
             1 8-oz. jar prepared cheese
Fold in:
             4 c. corn tortilla chips
Cover with lid. Remove oven from heat and let stand until chips absorb moisture. Top with grated cheese, sour cream, and chopped chives.

NOTE: Added By Corinne May. Recipe by Yvonne Hansen

Chicken Zucchini (Serves 6)

1/4 c. margarine
8 chicken tenders
               Brown well.
4 c. sliced zucchini
1/3 c. sliced green onions
               Brown until crispy tender.

Garlic Cream Sauce
2 Tbs. margarine
3 Tbs. flour
1 can chicken broth
1/2 tsp. fresh garlic
4 oz. cream cheese
1/2 tsp. pepper

Directions
Melt margarine. Add garlic. Cook on medium heat 1 minute. Add flour.
Cook until smooth/bubbly (about 1 minute). Add remaining ingredients and cook until thickened. Add sauce to pan with chicken and vegetables.
Serve over rice.

NOTE: Added By Corinne May. Recipe by Tiffany Frederick

Chicken Stir-Fry (Serves 8)

4-6 chicken breasts, diced
onion
celery
pea pods
mushrooms
carrots, sliced
broccoli
cabbage
green pepper
soy sauce

Directions
Heat oil in frying pan and brown chicken. add small amount of soy sauce while stirring. After meat is cooked add vegetables and cook on high stirring often.
Season with Stir-Fry seasoning mix prepared according to package directions.
Serve over rice.

NOTE: Added By Corinne May. Recipe by Arlene May

 Chicken Quesadilla Casserole (Serves 8)

1 onion, chopped

1 can cooked chicken

1 can green chilies

1/2 c. milk

Salt & Pepper

2 c. grated cheese
2 Tbs. margarine
1 can Cr. Chicken Soup
1 c. sour cream
1 tsp. chili powder
1 dozen corn tortillas
Directions
Saute onions in margarine. Add remaining ingredients except tortillas and cheese.
In casserole dish spread just enough sauce in bottom to coat. Then alternate layers of tortillas, sauce and cheese twice.
Bake at 350º for 35-40 minutes or Microwave for 20 minutes.

NOTE: Added By Corinne May. Recipe by Arlene May

Chicken & Dumplings (Serves 8-10)

4 potatoes, diced                                                            4 carrots, sliced
1/2 onion, diced                                                               2 celery stalks, sliced
                Cover with water in pot and boil until tender crisp.
                Add:
1 can chicken chunks                                                       2 cans crm. Chicken soup
1 c. frozen peas                                                              Chicken bullion (to taste)
Salt & Pepper                                                                Thickening to desired consistency

Dumplings:
                 2 c. Bisquick mix                                            2/3 c. milk

Directions
Stir until soft dough forms. Drop by spoonfuls onto boiling stew; reduce heat.
Cook uncovered for 10 minutes; cover and cook 10 more minutes.


NOTE: Added By Corinne May. Recipe by Arlene May


Cabbage/Cheese Chowder (Serves 8)

1 lb. ground beef                                                     2 Stalks celery, sliced
1 onion, diced                                                         1/2 small green pepper, chopped
1/2 head cabbage, shredded                                    1/2 c. water
3 c. milk                                                                  2 c. shredded cheese
3 Tbs. flour                                                              1 1/2 tsp. salt
1/8 tsp. pepper                                                         1/8 tsp. nutmeg
2 Tbs. diced pimento

Directions
Cook and stir ground beef, celery, onion, and green pepper in large frying pan until done. Drain. Stir in cabbage and water. Cover and cook over low heat, stirring occasionally, until cabbage is desired doneness, about 10 minutes. Stir in milk, cheese, flour, salt, pepper and nutmeg. Heat to boiling, stirring constantly. Boil and stir about 1 minute, adding pimento during last minute.

NOTE: Added By Corinne May. Recipe by Arlene May


Pizza (Serves 10-12)


Crust:
2 c. very warm water
1 tsp. Sugar
5 1/2 c. flour
2 tsp. yeast
1 tsp. salt
             Dissolve yeast and sugar in water. let sit for 5 minutes. Mix flour and salt in medium bowl. Add yeast mixture. Mix and knead to soft dough. Let rise 45 minutes. Divide in to 3 balls. Roll out to fit on pizza pans.**
Sauce:
1 large can tomato sauce
1 Tbs. oregano
1 tsp. garlic powder
1 small can tomato paste
1 Tbs. Basil
1 tsp. crushed red pepper

Directions            
             Spread sauce on pizza dough. Add desired toppings: mozzarella cheese; pepperoni; onions; bell pepper; sausage; mushrooms; olives; pineapple.
Bake 425º oven for 20-25 minutes.
**Sprinkle corn meal on pan for crispy crust.

NOTE: Added By Corinne May. Recipe by Arlene May

Tin-Foil Dinners (Serves 6)

1 lb. hamburger or sausage
3 carrots
1 green pepper
Lawry's seasoning salt
3 potatoes
1 onion
Salt & Pepper

Directions
               Shape meat into 6 patties. Place on large square of foil. Sprinkle with seasonings. Add desired vegetables and season more. Close tightly and place in hot campfire coals or place on cookie sheet and cook in 350º oven for 30-40 minutes

NOTE: Added By Corinne May. Recipe by Arlene May

Turkey Spiral Casserole (Serves 6)

2 c. spiral pasto
2 c. Swiss cheese, shredded
1 soup can water
1/4 c. grated Parmesan cheese
1 can cooked diced turkey
1 can Cr. Chicken Soup
Salt & Pepper

Directions

Preheat oven to 350º.
In large pot, cook spiral past as directed on package and drain well.
Combine all ingredients except Parmesan cheese and spoon into a greased 2-quart casserole dish.
Top with Parmesan cheese.
Bake for 30-35 minutes or until hot and bubbly.

NOTE: Added By Corinne May. Recipe by Arlene May

Teriyaki Chicken (Serves 4)

1 c. water
4 chicken breats
             Boil for 1/2 hour. Place chicken breasts in casserole dish.
1/3 c. teriyaki sauce
2 Tbs. lemon juice
3 Tbs. sugar
              Mix together. Pour over chicken. cover and bake 350º for 45 minutes.

NOTE: Added By Corinne May. Recipe by Arlene May

Spaghetti (Serves 8)

1 lb. hamburger
2 cans stewed tomatoes
2 cans tomato paste
1 can mushrooms
1 onion, chopped
2 cans tomato sauce
1 tsp. sugar
1 Tbs. garlic powder

Directions
Brown hamburger and onion. Add remaining ingredients. Season with oregano, basil, salt, pepper, and bay leaf. Bring to boil. Reduce heat and simmer 30 minutes. Cook Spaghetti
Serve over spaghetti and sprinkle with Parmesan Cheese.
Serve with garlic toast.

NOTE: Added By Corinne May. Recipe by Arlene May

Chow Mein Casserole (Serves 6)

1 lb. hamburger
1/2 c. rice
1 can cr. Mushroom soup
3 Tbs. soy sauce
1 onion, diced
1 can cr. Chicken soup
1 1/2 cans water
1/4 tsp. pepper

Directions
Brown hamburger and onion. Drain grease. Put in 2 quart casserole along with remaining ingredients.
Cover and bake at 350º for 1 hour 15 minutes as follows:
             1/2 hour covered
             1/2 hour uncovered
Top with 1 large can chow mein noodles.
Bake 15 minutes more.

NOTE: Added By Corinne May. Recipe by Arlene May

Taco Sundae {Mexican Stack-ups} (Serves 8)

2 c. rice, steamed
1 pkg. taco seasoning
1 can kidney beans
1 can corn, heated
1 lb. ground beef
1 can red beans
1/4 c. water
1 bag tortilla chips

Directions
Steam rice. Brown beef. Add seasoning, beans, water. Heat through.
Create individual sundaes with:
-rice
-corn
shredded lettuce
-sliced olives
-sour cream
-beef and bean mixture
-shredded cheese
-diced tomatoes
-salsa
-guacamole
Serve with tortilla chips.

NOTE: Added By Corinne May. Recipe by Arlene May

Beef Noodle Casserole (Serves 6)

2 c. cooked cubed beef
1 can creamed corn
2 c. cooked noodles
1 can cr. Celery soup
1 1/2 c. milk
1/4 c. dried onions

Directions
Mix all ingredients together and season with Salt, Pepper, Lawry's Seasoning Salt, and Cajun Spice to taste.
Cook at 350º for 30-40 minutes or 15 minutes in microwave.

NOTE: Added By Corinne May. Recipe by Arlene May

Potato Pearls (Serves 4)

Directions on can:

Add 2 cups very hot water to a pan containing 1 cup potato pearls. Stir while adding water. Season with salt. Allow to sit for 3-5 minutes. Then Serve.
For creamier potatoes, add more hot water.

How I like to make them: 

Boil 2 cups of water with 1 tsp. salt. Remove from heat and stir in 1 cup potato pearls. Stir until creamy and all pearls are dissolved. Place 2 tsp. butter on dissolved potatoes, cover and allow to sit for 3-5 minutes. Stir well before serving.

NOTE: Added By Corinne May. Recipe by Arlene May

Lipton Chicken & Rice (Serves 8)

2 c. cooked rice
2 cans cr. chicken soup
1 pkg. Lipton Onion Soup Mix
1 can cooked chicken
1 c. milk

Directions

Mix all ingredients together in casserole dish.
Heat through - 30 minutes in 350º oven or 10 minutes in microwave. Serve with a vegetable.

NOTE: Added By Corinne May. Recipe by Arlene May

Ham Scalloped Potatoes (Serves 8)

8 slices ham, diced
2 onions, sliced thin
2 cans cr. Celery soup
Paprika
10 potatoes, sliced thin
salt and pepper
1 c. cheese, grated

Directions

Put half of ham, potatoes and onions in casserole. Sprinkle with salt and pepper, then half of cheese, Repeat layers. Spoon undiluted soup over top. Sprinkle with paprika
           Cover and cook 1 hour in 350º oven or:
           in Crock-Pot on Low 8-10 hours or high 4 hours.

NOTE: Added By Corinne May. Recipe by Arlene May

Sweet & Sour Pork (Serves 8)

Saute: 1 1/4 lb. pork, cubed
Pour 2 c. water over meat and bring to a rolling boil.
Add: 1/2 c. carrots, sliced - Cook with meat 5-10 minutes.
                 In saucepan combine and heat:
1/4 c. binegar
3 Tbs. soy sauce
4 chicken bouillon cubes
1 1/2 c. brown sugar
3/4 c. ketchup
4-5 Tbs. corstarch
               Add to meat and carrots.
               Add:
1/2 c. green pepper, diced
1/2 c. onion, diced
1/2 c. celery, sliced
                  Cook 5 minutes. Add:
1 can pineapple tidbits
             Simmer 5 minutes more.
             Serve with rice.
             1 can pineapple juice

NOTE: Added By Corinne May. Recipe by Arlene May

Sausage/ Green Bean/ Potato Casserole (Serves 8)

1 lb. sausage, browned & drained
1 onion, diced
1 can green beans
6 potatoes, sliced
salt & pepper
         
Directions
          Add potatoes and onion to cooked sausage in skillet. Add enough water to boil potatoes and onions. Add salt and pepper to taste. Just before potatoes are done add drained green beans.
         Cook just until potatoes are done.

NOTE: Added By Corinne May. Recipe by Daisie Neilson


Short Chicken Cordon Bleu (Serves 4)


1 tablespoon butter
1 can cr. chicken soup
2 tablespoons dry white wine
1/2 cup chopped cooked ham
4 skinless, boneless chicken breasts
2 tablespoons water
1/2 cup shredded Swiss cheese
4 cups egg noodles, cooked

Directions 
Heat the butter in a 10-inh skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides
Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil.
Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.

NOTE: Added By Corinne May. Recipe by Arlene May

Zucchini Casserole (Serves 8)

6 c. zucchini, sliced
1 c. shredded carrot
1 c. sour cream
1 c. grated cheese
1/2 c. onion, chopped
1 can cr. Chicken soup
1 (10.oz) pkg. stuffing mix

Directions
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