Zucchini-cheese casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cubed zucchini |
| ½ | cup | Chopped onion |
| 1 | Clove garlic, mashed | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ⅔ | cup | Evaporated milk |
| ½ | cup | Sour cream |
| ½ | cup | Shredded Cheddar cheese |
Directions
Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently. Remove from heat. Sprinkle with flour and salt and toss well.
Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart casserole. Bake at 375F for 20 minutes.
Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta <nancee@...> on Jul 5, 1997
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