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Zucchini Rice Casserole

 Arkansas SNAP-Ed Staff

Serves 10

  Ingredients Directions Nutritional InformationPrint Recipe • 4 cups cooked rice • 1 pound diced zucchini or yellow squash • 2 bell peppers, chopped • 1 large onion, chopped • 1 cup 1% milk • 1 ½ cups shredded low-fat cheese • 1 can no salt corn, drained and rinsed • ½ pound ground turkey sausage • 1 can reduced sodium cream of chicken soup

Directions

1. Preheat oven to 375°F. Spray 9x13 baking dish with non-stick cooking spray.

2. In large skillet, crumble and brown turkey sausage. When cooked, add peppers, onions and zucchini and cook until soft.

3. In large bowl, mix all ingredients until well combined 4. Pour into baking dish. Bake 35-45 minutes or until hot throughout.

Contents from University of Arkansas

Beef & Bean Bake

 Lindsey Sexton

Serves 8

• 1 pound lean ground beef or turkey

• 1 large onion, chopped

• 1 can low-sodium Great Northern beans, drained & rinsed • 1 can low-sodium kidney beans, drained & rinse • 1 can low-sodium vegetarian beans • ¼ cup sugar, brown or white • ½ cup ketchup • 2 tablespoons vinegar • ½ teaspoon black pepper

Directions

1. Preheat oven to 350°F.

2. In a large skillet, brown ground beef and onion. Drain any fat.

3. Add Remaining ingredients and mix well.

4. Place in casserole dish. Bake 1 hour.

Contents from University of Arkansas