I love casseroles! It’s a standing joke with my children on how much I love them and enjoy coming up with new ideas for them, it’s probably the one thing they don’t miss about my cooking now that they are grown.
The other evening as I went to make some stuffed zucchini I thought why not have a casserole instead.
Todays recipe is what I came up with. I didn’t take a picture because I was so wrapped up in cooking that I forgot but this recipe is defiantly one to try on a cool evening.
4 Cups shredded Zucchini
1 Cup cooked Quinoa
1 small Onion
4 cloves of Garlic
1 small can of diced Green Chilies
1/2 Cup Plain Greek Yogurt
1 can of Cream of Mushroom Soup
1-2 Cups of Cheeses ( I used med cheddar)
1/4 Cup Bread Crumbs
Salt and Pepper to taste
In a 13×9 lightly greased pan grate zucchini. In small pan sauté onion and garlic until fragrant and translucent then add green chilies sauté a few minutes more. Pour on top of shredded zucchini. Add egg mixture then stir add rest of cheese and breadcrumbs. Bake at 350 covered for 30 minutes uncover back for about 30 minutes more.
(While the onion mixture is sautéing, in a bowl mix eggs, yogurt, 1/2 of the cheese, soup, salt and pepper.)