Cooking has always been something that I enjoyed. Even when I lived alone, I cooked full meals on a regular basis. By the time I finished eating a 9×13 dish of food meant for a whole family, I didn’t want to eat that food again for about 6 months. It was worth it to me, however to do that rather than make frozen meals for one all of the time.
When I married Ross, cooking became even more fun. We cooked together, we ate together and we used up the leftovers together. Everything about it was easier and much more fun.
Now that Madden is eating “real people food”, cooking is taking on a whole new meaning in our home. Growing up, meal time was a very special time in our house. Dinner was the one time of day – guaranteed – that we would all sit down together. No television, no distractions, just the four of us sitting down and talking. I loved that and always promised myself that I would carry on that tradition. Recently, we’ve been able to get that tradition started, and it warms my heart right along with my belly. We are able to cook meals that we are all able to eat, and we can sit down and eat it all together. We enjoy our food and we enjoy each other. It is fun to sit there in a moment and realize that you are living one of your lifelong dreams. It may be a simple dream, but it brings a smile to my face, night after night.
Zucchini casserole has long been a favorite of mine. A few years ago I introduced Ross and he loved it as well. With zucchini being one of Madden’s favorite veggies and with the soft, creamy consistency of this casserole, it is sure to now please our whole family.
Who knew that a few veggies and a can of soup would help my dreams come true.
1/2 c margarine
1 c seasoned bread crumbs
4 c chunked zucchini
2 carrots, diced (I have also used a huge handful of matchsticks because it was easier)
1/2 c sour cream
1 can cream of chicken soup (use cream of celery/mushroom to make it vegetarian)
1/4 c milk
1/2 onion, chopped
Melt margarine and stir bread crumbs into margarine, set aside. Boil zucchini chunks for 5 minutes, drain. Stir in carrots, onion, sour cream, chicken soup, and milk. Mix well, then add 1/2 of the breadcrumb mixture. Mix well. Pour into greased 8×8 pan or a round baking pan and top with remaining breadcrumb mixture. Bake at 350 for 25 minutes.
If desired, mix in/top with parmesan or shredded cheddar cheese.