Zucchini sour cream casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Zucchini, about 2 lbs.; cut |
| 1 | can | Sour cream; 8 oz |
| 2 | tablespoons | Margarine |
| 1 | cup | Sharp cheddar cheese; shredded |
| ½ | teaspoon | Seasoned salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Saltines (or fine dry breadcrumbs |
Directions
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Cook zucchini in boiling salted water covered for 10 to 15 mins or until tender. Drain well. Preheat oven to 350°F. Combine sour cream and margarine in a small saucepan and cook over medium-low heat until margarine melts, stirring constantly. Remove from heat; stir in cheese, seasoned salt, and pepper. Layer half of zucchini, sour cream mixture, and cracker crumbs in a greased shallow 1½-qt casserole; repeat layers. Bake for 20 to 25 mins, or until hot. YIELD: 6 servings from my kitchen to------------------------------->yours..... Dan Klepach
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