Thank you to “Cans Get You Cooking” for helping me to create this article as a Mom It Forward Blogger Network member. All opinions are my own.
I have always loved to cook, it makes me feel good and I love seeing what yummy dishes I can create out of just a few ingredients. It’s like being a chemist in the kitchen and there’s no feeling like watching other’s enjoy a dish you worked so hard to create. Being a busy mom though, I don’t always have time to prepare all the ingredients I need from scratch, which is why using canned goods comes in so handy! I’m a HUGE canned foods advocate so naturally I love the “Cans Get You Cooking” Program! “Cans Get You Cooking” is a program dedicated to spreading the message that the ironclad technology of cans seals in freshness, flavor, nutrition, and goodness so that you can create meals you feel good about serving and that your family will love.
Open up my pantry and you’ll find two whole sections dedicated just to canned goods. I suppose you could call it my “Cantry”! For me, a well-stocked “Cantry” helps me save time and get a healthy, flavorful and home-cooked meals on the table, more often. It’s homemade made easy and you can’t be that!
I love that by using canned foods in my meals, we are getting the freshness of the farm right at our table! The canning process locks in foods’ freshness, flavor and nutrients at the peak of ripeness, just hours after picking. It’s field to sealed! That means I can serve canned foods anytime, and with confidence. Not to mention 73% of Americans throw away spoiled fruits and vegetables on average two times a week, so cans help make sure all that nature’s goodness doesn’t go to waste!
Since yesterday was Thanksgiving, I needed to make one of my favorite side dishes to go along with our Turkey, Tomato Zucchini Casserole! Super easy and filled with two of my favorite “good for you” foods, this casserole features Del Monte Sliced Zucchini, Progresso Heart Tomato Soup and Progresso Bread Crumbs. Topped with loads of Cheddar Cheese and sprinkled with french fried onions.
Recipe for Tomato Zucchini Casserole
- 1 1/2 cups grated Cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 can Del Monte Sliced Zucchini
- 1 can Progresso Hearty Tomato Soup
- 1/4 cup butter
- 2 tablespoons finely chopped onion
- 3/4 cup fine bread crumbs
Directions
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
- In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
- Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Pour half of the can of soup over the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
- Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
- Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.
I love how using canned foods gives my family all the goodness of farm fresh produce at home and as much nutrients as if they were frozen! Plus The canning process used today is fundamentally the same that our grandparents and great grandparents used to naturally preserve food generations ago. So it feels fitting to use such wonderful canned goods in our favorite dishes this Thanksgiving!
For more info on Can Get You Cooking, check out their Facebook page, Pintrest Page and YouTube Channel.
Thank you to “Cans Get You Cooking” for helping me to create this article as a Mom It Forward Blogger Network member. All opinions are my own.
This recipe looks very tasty. Thanks for sharing!