Zucchini Casserole

Zucchini Casserole

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Zucchini Casserole

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.

Printable Recipe Card

About Zucchini Casserole

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




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