"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Zucchini Casserole Recipe

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

Contributor:  
Contributor:  
Peggy Haynie
Added: Friday, May 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c uncooked rice (or use your 2 c left over rice from yesterday)
3 med zucchini sliced and lightly steamed
3 med tomatoes sliced
2 small cans green chili diced
1 pint sour cream
monterey jack cheese grated

Directions:
Directions:
Cook rice. Mix together rice and chopped green chilies in a 9x13 pan. Sprinkle with 1/2 of cheese. Layer with squash then tomatoes. Cover with sour cream. Sprinkle with remaining cheese.
Bake 30 min @ 350

Personal Notes:
Personal Notes:
My roommate, Pam Fairband's recipe. Delicious!!

 

 

 

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