July 2004

If you don’t have zucchini growing in your garden in July, your neighbor probably does!

Zucchini Rice Casserole

3 tender small zucchini, sliced
¾ cup shredded sharp cheddar cheese
¼ cup each: brown rice and wild rice (uncooked)
1 small onion, chopped
1 can cream of mushroom soup
1 cup water
1 small can mushrooms dash salt and pepper

In greased Cady Clay Works casserole, layer: 1/3 zucchini, 1/3 cheese, ½ rice, repeat, then remaining zucchini and cheese. Combine remaining ingredients and pour over. Bake at 350º for 45 minutes covered and 20 minutes uncovered. Remember to start with a cold oven when using handmade pottery.

 

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