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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean McIntyre
Added: Thursday, March 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4-5 zucchinis - small to medium
1 can cream of chicken soup
4 carrots
1 onion
1 box croutons - chedder garlic is good
8 oz. sour cream

Directions:
Directions:
Cut and boil zucchini in salt water. Let set.drain.
In a sauce pan, melt 1/2 stick butter, saute onion and shredded or cut small carrots until soft. (You can shred the carrots with a potato peeler). Add 3/4 bag of crouton and mix. Turn off heat and add soup, sour cream, fold in zucchini . Put mixture in casserole dish, add remaining croutons on top. Bake covered 350 until bubbly, then uncover until croutons are brown about 5-10 minutes

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
From Laura (McIntyre) Sequeira

 

 

 

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