Zucchini & Chili Corn Bake

1 tbsp. olive oil
1 lb. zucchini, grated
1/2 c. chopped onion
3 eggs
3 c. cooked rice
1 can corn, drained
8 oz. can green chiles
2 c. grated cheese
1 teas. salt
In large skillet, saute onion and zucchini until soft. Remove from heat and set aside. Beat eggs in large bowl; stir in rice, corn, chilies, cheese, zucchini mixture, salt. Pour into 13x9 greased baking dish.
Bake 375 for 45-50 min. or until knife inserted into the center comes out clean.

Vermicelli

1 1/2 lb. ground pork
1 lg. onion, diced
1-2 green and/or red pepper diced
1 c. celery
2 teas. garlic
2 cans diced tomatoes
Salt and Pepper to taste
8 oz. grated cheddar cheese
16 oz. box cooked vermicelli
Brown onion and pork, drain grease. Add pepper and celery, saute until veggies are tender. Add garlic, tomatoes and seasoning, simmer 1/2 hr.
In 13x9 pan, layer: sauce, noodles, cheese, sauce, noodles, cheese.
Bake 45 min. until bubbly
Garnish with Parmesan cheese

Marty's Special Mexican Casserole

2 C. cooked, shredded chicken (we like white meat)
1 can whole corn, drained
1 tbsp. minced onion
1/2 large red pepper, chopped
1 can black beans, drained and rinsed
2 c. med. salsa
1 sm. can green chiles
Salt & Pepper to taste
Combine and set aside.
8 flour or corn tortillas, cut in strips
2 c. shredded montery jack cheese
4 large eggs
2 1/4 c. milk
In 13x9 pan spread 1/3 meat mixture along to bottom. Next- 1/2 tortillas & 1/2 cheese. Repeat layers ending with meat sauce.
Beat 4 eggs with milk and pour over whole casserole.
Bake 350 for 45 min.
Can be converted to crockpot baking - decrease milk by 1/4 cup
Garnish with extra cheese, diced tomatoes, and sour cream if desired.