Zucchini Casserole Recipe

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Zucchini Casserole

Claudia McClaran

By
@cjmcclaran

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Great Aunt Ida.


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Rating:

Method:

Bake

Ingredients

6 c
zucchini squash
1 large
onion, chopped
1 can(s)
cream of chicken soup, undiluted
1 c
sour cream
1 1/2 c
shredded cheddar cheese
1
carrot, grated
1/2 c
butter, melted
garlic croutons

Directions Step-By-Step

1
Boil zucchini and onion in salted water for 5 minutes. Drain.
2
Add soup and sour cream to zucchini and onion. Mix well.
3
Layer in casserole with cheese, carrots, and croutons.
4
Drizzle butter on each layer.
5
Place in pre-heated 375°F. oven and bake for 25 to 30 minutes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American