A Copycat Cookbook!

http://copycat.cdkitchen.com/

Summer yummer!

Squash Casserole

6 cups fresh squash or zuchini (from the garden is the BEST!)
vegetable oil
1 large onion, chopped
4 tbs butter
1/2 cup sour cream
salt and pepper to taste
1 cup shredded sharp cheddar
1 cup crushed Ritz crackers

Saute the squash and zuchini in the vegetable oil until soft (about 15-20 minutes) then place in a collander and squeeze out excess moisture.
Saute the onion in butter for about 5 minutes, or until softened.
Mix all the ingredients except crackers and place in a baking dish.
Sprinkle crushed crackers on top-bake at 350 for 25-30 minutes.

http://community.babycenter.com/post/a9144805/ideas_for_wic_foods?cpg=1

Cheesy Penne

Cheesy Mostaccioli
16 oz Mostaccioli (or Penne), uncooked
1 C green bell pepper, coarsely chopped
1 C onion, coarsely chopped
1 1/2 lbs hamburger
1 1/2 tsp Italian seasoning
3/4 tsp ground black pepper
28 oz spaghetti sauce
10 3/4 oz Condensed Cheddar Cheese soup
8 oz shredded Mozzarella Cheese, divided

Preheat oven to 350*.
Cook noodles according to directions on package, drain.
Coarsely chop bell pepper and onion.
Cook hamburger, bell pepper and onion over medium heat 10-12 minutes or until beef is no longer pink; drain.
Stir in seasoning.
Add sauce and soup; mix well.
Combine noodles, meat sauce and 1 1/2 C cheese in a LARGE baking dish.
Bake 35 minutes.
Sprinkle remaining cheese over top of casserole and bake 10 more minutes.Serves 12

Crockpot Cowboy Casserole

1 onion chopped
1 ½ lbs. Lean hamburger meat
3 large potatoes
1 can kidney beans
1 can 98% fat free tomato soup
salt
pepper
garlic

Brown meat and put aside.
Put chopped onions in the bottom of the crockpot, layer with browned hamburger meat, sliced potatoes, kidney beans.
Spread tomato soup over all.
Season as desired.
Cook on low 7-9 hours.
Stir, Serve and Enjoy.

Crockpot Sour Cream Salsa Chicken

4 skinless, boneless chicken breast halves
1 pkg. taco seasoning mix
1 cup salsa
2 Tbsp. cornstarch
1/4 cup light sour cream

Directions: Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle chicken breasts with taco seasoning. Top with salsa. Cook on low for 6-hours.

When ready to serve, remove the chicken from the pot. Then place 2 Tbsp. cornstarch in a small amount of water. Stir well and then stir the mixture into the salsa sauce in the crockpot. Stir in ¼ cup of sour cream. Mix well and place the chicken back in the crockpot.

Notes: The chicken can be completely frozen and thrown in the crockpot. It will come out perfect.

I don’t add the sour cream till 10-20mins before I serve it, I usually take the chicken out, shred it, then put the corn starch mixture in and then add the chicken and let it cook a little longer before adding the sour cream.