Meat & Zucchini Casserole

1½ pounds chopped meat (beef, chicken or turkey)

1 large or 2 medium zucchinis, thinly sliced

2 or 3 large tomatoes, thinly sliced
1 large Vidalia onion, thinly sliced

6 – 8 very thin slices of butter
Italian-style breadcrumbs
Grated Parmesan cheese

Non-stick cooking spray

Brown chopped meat in skillet.  Spray your casserole dish lightly with non-stick cooking spray.  Put a layer of zucchini, onion, chopped meat and tomato (in that order).  Sprinkle lightly with parmesan cheese.  Continue layering vegetables and meat and sprinkling of cheese.  Place dabs of thinly sliced butter over top of casserole.  Sprinkle a nice covering of breadcrumbs on top.  Cover with lid or foil and bake about 40 minutes at 325°.  Insert knife to make sure vegetables are soft.

Crabmeat Casserole

1½ pounds fresh crabmeat

Black pepper

Italian-style breadcrumbs

2+ tablespoons melted butter

(as needed to mix with breadcrumbs and  cover casserole completely)

Sauce:

2½ cups milk

5 tablespoons butter

3 tablespoons flour

1 stalk celery, finely chopped

1 small green pepper, minced

1 small onion, minced

4 sprigs fresh parsley, minced

3 tablespoons sherry

1 egg, beaten

Heat milk, butter and flour (stirring continuously) until butter is melted and liquid is smooth.  Add chopped celery and minced vegetables, stirring to blend.  Remove from heat.  Stir in sherry.  Add beaten egg and blend well.  Add crabmeat.  Lightly sprinkle with black pepper and stir.  Put mixture into a 2-quart casserole dish.  Mix breadcrumbs with melted butter until a crumbly mixture is formed.  Sprinkle top of casserole, covering completely.  Bake at 325°F for 30-40 minutes.

©2010 KH Adams, Trumbull, CT