Squash Casserole

This recipe is perfect to take care of all of the extra garden veggies you might have laying around. It is also a killer Fall side as well. Really, I could eat this just about any time. :) Our friend Janney, who is the queen of all things Southern, gave me this recipe.

ingredients:
cream of mushroom soup
1/2 cup sour cream
4 cups cooked and drained squash, sliced (not mushy!) - I sometime use 1/2 zucchini and half yellow squash
1 cup shredded carrots
1/4 cup chopped onion

topping-
2 cups stuffing mix (I use 1 box of stovetop)
1/4 cup melted butter

1. Mix casserole ingredients and place in a 9x13 pyrex
2.Bake at 350 degrees for about 4- minutes, uncovered

Green Rice Casserole

This recipe is from Crystal with www.moneysavingmom.com. This is a family favorite of hers which has quickly become a staple at our house as well. Not only is it delicious, but it is inexpensive and freezes well.

Ingredients:
3 cups cooked rice, white or brown
2 eggs, beaten
1 cup milk
1/3 cup chopped dried parsely (yes 1/3 CUP)
4oz can diced green chiles
2 cups grated cheddar cheese
1/2 cup butter, melted
1/4 tsp black pepper
1 tsp salt
1 small onion, finely chopped

Combine all ingredients and pour into a 9x13 pyrex. Baked covered at 350 degrees for 3o minutes, uncover and bake for 10 more minutes.

PS. this rice goes a very long way. this one pan can feed about 12 people.