This is great when the garden comes in:
Squashes Casserole
grease 1 qt casserole dish Set oven @ 350
a) 2 cups of rough chopped yellow &/or zucchini squash. Can add some pimento or contasting bell pepper, too
b) 2 cups good bread, or stuffing cubes or Ritz Cracker crumbs
c) 1 cup evaporated milk, or 1/2 & 1/2 or whole milk
d) 1 cup shredded cheese, cheddar is good, but try those new Bistro shreds, too
Mexican shreds or pizza shreds(if using seasoned stuffing mix or robustly
flavored bread, be sure the cheese mix goes with it
e) 1 cup diced onion
f) 2 eggs beaten
g) 1 tsp salt--you might want to skip this if the cheese is salty
h) 1 tsp pepper
i) dash of sugar
j) 6 tablespoons of butter
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if I've used Mexican shreds I like to add some hot sauce--we like spicey
If doing it Italian I'll add oregano; if doing it up 'plain' I leave it alone
Place A into a big bowl. Add B-E, mix well.Stir in F-J. Pour the whole thing into your greased casserole. At this point you can store it, covered, in the fridge for a couple of days. Pop into a 350 degree oven for 40 minutes.
Broccoli &/or Cauliflower & Cheese
I don't have quantities on this, I just do it 'til it looks right
a) steam some broccoli &/or cauliflower florets--we like them in larger chunks--you don't want too small
b) can saute some fresh 'shrooms/can add diced sauteed onion, too
c) make a white sauce & add 2 cups of your favorite cheese or cheeses--yep, we like Velveeta(it melts easily) but cheddar is good & cheddar mixed with jalapeno jack, when using all cauliflower, is good eating, too!
topping:
2 cups or so of rougly crumbled Ritz or potato chips (or a combo of)
some cold stick margarine or butter
I pulse these in the food processor--just a few pulses will do--you don't want it fine
Put A & B into a greased casserole dish., I like to use an 8" x 8" baking dish or a 2 qt 3" high casserole.
Pour cheese sauce over--should not be swimming, but well coated. Add topping. At this point you can put into 'fridge, covered, for a few days.
Bake at 350 for about 40 minutes~
Italian Spinach
spinach greatly reduces when cooked down so buy much more than you think you'll need
a) 2 - 14 oz pkgs of fresh baby spinach
b) 1 large onion, sliced
c) 1 or 2 contrasting color bell peppers, sliced
d) sliced 'shrooms
e) massive amounts of minced garlic--for convenience I used jarred
f) olive oil, for sauteing
g) 1 or so tsp of oregano
optional
bacon--4" lengths, Italian sausage--2" chunks, chourico--nickel-rounds or diced--
crushed red pepper
slice B & C & if you choose to use it, the meat.
Day before(or of)
saute in olive oil
( & optional crushed red pepper, if you go that way & optional meats) B & C & D, add in minced garlic. When those things are soft, add spinach until it wilts down. Add oregano
Will stay fine in the fridge for a couple of days, micro warm or it serving without the meat, can serve chilled
Enjoy!
Jean
I have only made it the night before, but you could probably do it 2 days before and not top with the cheese & chives until baking. 
