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