Zucchini Carrot Casserole

Our summer vegetable garden is pretty much an overgrown weed patch. Seriously. It is the weediest it has ever been and the little that was planted got out late. It is so bad that we just got our first zucchini of the year last night. Most people I know have been drowning in zucchini for weeks, so this is embarrassing. Usually by this time of year, the kids are all sick of the many zucchini recipes I try, but now they are really excited! They are requesting zucchini alfredo, zucchini gratin, and zucchini chocolate cake. I am hoping for a good zucchini crop so that we can make all of those, but last night I decided to make zucchini carrot casserole.

I haven't shared this recipe on the blog before and it isn't something I make an awful lot because I don't usually buy the key ingredient- stove top stuffing mix. Yes, we try to make food from real ingredients most of the time, but sometimes, like when the summer has been a long and challenging one, I just don't care anymore. This casserole is so easy and that is pretty much my game plan these days.

In a baking dish (mine is 9" x 13") mix cooked zucchini and carrots, sour cream, and a can of cream of chicken. I peeled the zucchini before I cooked it 'cause some of us are picky.

Sometimes I make the cream of chicken myself, but I just lack the ambition right now. I am dragging myself to the finish line of summer vacation here, people.

Mix it all up. Don't bother dirtying another bowl. It was bad enough that I used two pots to cook the vegetables.

Finally, prepare stove top stuffing according to the package directions and spread it on top of the zucchini mixture. Bake at 350 degrees for 15 minutes, or until everything is heated through and the stuffing starts to get a tiny bit crispy on the edges.

Yummm....

If you have lots of zucchini, this is a good recipe to use some up. It would also work well to take along to a potluck or picnic.

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Zucchini Carrot Casserole

6 c. cooked zucchini
4 c. cooked carrots 1
pint sour cream
1 can cream of chicken
1 box of chicken stove top stuffing, prepared

Mix zucchini, carrots, sour cream, and cream of chicken in a 9" x 13" baking dish. Top with stuffing. Bake at 350 degrees for 15 minutes or until casserole is heated and stuffing is lightly browned.

Here are some more zucchini recipes you may like:

Baked Zucchini Gratin

Zucchini Pie

Zucchini Chocolate Cake

Zucchini Mock Crab Cakes

Cheeseburger Soup

A few years ago a friend and I traveled to Lancaster for a quilt show. It was such a blessing for me to be able to get away for a few days! It is the only time I have been able to do something like that and, as much as I missed my kids, I really enjoyed the break from being needed all the time. We stopped at a little Amish diner for lunch when we arrived. I was so excited to be able to sit down and eat a still-warm meal without feeding anyone else, playing referee, or having to go wipe that kid who ALWAYS has to go in the middle of supper. Feeling wild and adventurous by this newfound freedom, I tried something new and ordered cheeseburger soup with my sandwich. It was awesome!!! So, cheeseburger soup always brings fond memories of a good friend and a relaxing time. When I came home, I wanted to try to make my own cheeseburger soup, so I found a recipe in my Amish cookbook that we liked.

Flash forward a few years to a local Christian school's 5K and soup/chili cook-off. I sampled the winning soup- cheeseburger soup! - and she confessed to using frozen hash brown cubes to cut down on the prep time. Now, when we are out of our home grown potatoes and I need to buy them at the store anyway, that is what I get.

And, to cancel out that time saving step, I love to make homemade bread bowls to serve it in! YUM!!!

So good! Cheeseburger soup in a bread bowl

Amish Cheeseburger Soup Recipe

I have made a few changes to the soup over the years, and it can be a little different each time I make it because that is how I cook. Last time, I measured and took pictures so that I could share the recipe here on the blog.

Easy and delicious- cheeseburger soup!

I took some process photos, but my kitchen lighting is pretty awful. If anyone wants to give me the money to completely renovate it and add more windows that would be great! I will even make you some soup! ;)

Also, the pictures show a double batch because I wanted to share some and have leftovers. The measurements I am giving are for a regular batch that will make about 4 quarts of soup.

First, brown 1lb of ground beef in a pot. Drain the grease and put the beef on a plate or in a bowl or something to save it for later. No picture here, because I forgot.

Second, saute one chopped onion, 4 large shredded carrots, 3 stalks finely diced celery, and a Tablespoon of dried parsley in 2 Tablespoons of butter. (The food processor is a big time saver for this step!)

Saute vegetables for cheeseburger soup.

When the vegetables are tender- it usually takes about 10 minutes, add the ground beef and stir.

ground beef and vegetables

Add 6 cups of chicken broth, a teaspoon of salt, and a dash of ground black pepper. Bring to a boil. Then, mix in a 32oz. bag of cubed, frozen hash brown potatoes. (Shredded would work as well, but I like the variety of texture since the carrots are shredded.)

how to make cheeseburger soup

Simmer until the potatoes are tender- about 10-15 minutes.

In a separate, 2 quart pot, melt 2 Tablespoons of butter and whisk in 1/2 cup of flour. When combined, slowly add 3 cups of milk and heat until it begins to thicken. Add it to the soup and stir everything up really well.

how to make easy cheeseburger soup

Finally, add your cheese! Sometimes I use 4 cups of shredded cheddar, and sometimes I live dangerously and add half Velveeta. It is up to you, since I know that Velveeta is offensive to some, even if it is really creamy. If you like, you can also add some sour cream, but I almost always forget.

Cheeseburger soup served in a warm bread bowl- a perfect winter comfort food!

Cheeseburger Soup

• 1 lb. ground beef

• 1 large onion, chopped

• 4 large carrots, peeled and shredded

• 3 stalks of celery, finely diced

• 1 Tbsp. dried parsley

• 1 stick of butter, divided

• 6 cups chicken broth

• 1 tsp. salt

• dash of ground black pepper

• 1 32oz. bag diced, frozen hash brown potatoes

• 1/2 cup flour

• 3 cups milk

• 4 cups shredded cheddar cheese/Velveeta

• sour cream, optional

Brown ground beef over medium heat. Drain and remove from pot. Saute onion, carrots, and celery in 2 Tbsp. butter over medium-low heat until softened- about 10 minutes. Return ground beef to the pot and add 6 cups of chicken broth, 1 tsp salt, and a dash of ground pepper. Increase heat to high and bring to a boil, stirring occasionally. Stir in frozen hash browns. Simmer over medium-low heat for 10 minutes or until the potatoes are tender, stirring occasionally. In a separate saucepan, melt remaining butter. Mix in flour and gradually add milk. Heat over medium heat until it begins to thicken, stirring constantly. Stir into the soup. Add cheese and heat on low to melt. May also add sour cream just before serving.

Cheeseburger soup in homemade bread bowls

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Easy and delicious- cheeseburger soup!

Here are some more recipes you might like...

Sweet & Hot Mustard Recipe- Everyone loves this stuff and it is so easy to make!

Peanut Butter and Jelly French Toast Roll-Ups

Since we had a snow day, I decided to make a nice breakfast for the kids. I am not so great at early mornings (see my freezer breakfast solution HERE) but I can handle a nice, late breakfast on a relaxing day at home once in awhile. These are one of my kids' favorites. I always have an assortment of jelly (see HERE) so I can make a variety of them with very little effort.

I have horrible lighting in my kitchen, especially on a snowy day, so please excuse my lousy pictures.

Spread peanut butter and jelly on bread. (Seeded Italian bread is not ideal, but it is what we had on hand.) On these I used strawberry, grape, and peach jams.

Roll them up from the jelly side to the peanut butter side. The jelly oozes and the peanut butter is sticky and helps seal it up. The bread might break apart a bit, so just smoosh it together as needed. If you want to cut the crust off, you can do that, but I don't like to waste/encourage picky eating.

Mix one egg and a cup of milk in a dish- I use a soup bowl. Roll the bread around in the milk-egg mixture to coat.

 

Fry in a lightly greased pan on medium-low heat, rolling around to brown all of the outer edges.

Remove from heat and sprinkle with powdered sugar.

I love that these are so easy and add a little extra protein with breakfast. They really aren't that hard to make and it is something different to mix things up.

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Here are some more recipes you might like...

Baked Omelet Roll and Freezer Breakfast Sandwich Hack

I don't like mornings.
But, I do like breakfast!
It just takes me awhile to wake up enough to make breakfast.

One of my favorite easy breakfast dishes is baked omelet roll. It just looks fancy and the eggs are nice and fluffy since you  mix everything in the blender. I have made it for brunch showers or MOPS meetings. You can add in spinach for a nice pop of color (and healthiness). Bacon or ham would be great, too. No one has to know that you put hardly any effort into it!

I also figured out that the baked eggs are perfect for breakfast sandwiches! Before, I would fry up my eggs on the stovetop and cut them up for sandwiches. It was a bit tedious. This is the way to go! It is healthier because they are baked, not fried. I can get eggs for 6-8 sandwiches from each batch.

Here is the super easy recipe:

Baked Omelet Roll
6 large eggs
1/2 cup flour
1 cup milk
salt and pepper to taste
1 cup shredded cheddar cheese

Combine everything except the cheese in a blender or food processor. Blend well. Place parchment paper in 9 x 13 pan. Pour egg mixture into pan. Bake at 400 degrees for 15-20 minutes or until eggs are set. Remove from oven and sprinkle cheese on top. Allow to cool until it isn't too warm to handle. Roll from one short end and tuck the other short end underneath. Slice and serve.

My original pancake freezer breakfast sandwiches can be found HERE. I also did English muffins last time because I got a great deal on them.

Link Parties where I sometimes hang out...

Sew Can Do, Monday Funday, Motivate Me Monday, Inspiration Monday, Take a Look Tuesday, Naptime Creations, The Gathering Spot, Carolyn's Homework, The Winthrop Chronicles, Handmade Tuesdays,Your Whims Wednesday,  Weekly Homemaking Party,Create It Thursday, Treasure Hunt Thursday, Thursday Favorite Things, Wildly Original, Thriving on Thursday, Grace at Home, The 36th Party, Freedom Fridays, Feathered Nest Friday, Simple and Sweet Fridays, Craft Frenzy Friday, Think Pink Sunday, and Threading Your Way