"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from The Mellott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom & Jen Twiford
Added: Thursday, August 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 cups of zucchini (grated)
1 onion
1 can of cream of chicken soup
1 cup of sour cream
2 large grated carrots
2 ribs of celery
1 stick margarine (melted)
1 small bag of herb filling

Directions:
Directions:
Cook zucchini, onion, celery and carrots. Drain. Mix vegetables, sour cream and cream of chicken soup. Add melted margarine to filling. Place half filling in bottom of a casserole dish (10 inch size). Spoon zucchini and vegeteables over filling and top with remaining filing. Sprinkle with parmasean cheese. Bake 30 minutes @ 350

Number Of Servings:
Number Of Servings:
10

 

 

 

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