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Baked Zucchini Cheddar Casserole Recipe

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

Contributor:  
Contributor:  
Myra Balch Davenport 1926-2004
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. zucchini, shredded
1 1/2 C. Cheddar cheese, shredded
1 can cream of chicken soup
2 C. sour cream
1/4 lb. butter, melted
1/2 C. onion, diced
1 tsp. salt

Directions:
Directions:
Shred zucchini and place in a colander; sprinkle with salt and toss.
Allow to drain for at least 15 minutes.
Use your hands to press as much of the liquid out as possible.
Mix all ingredients.
Place in a 9 x 13-inch baking dish and bake in a 350 degree oven for 45 minutes to one hour.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This casserole is really great--rich, cheesy, and perfect to use up any left over summer zucchini!

 

 

 

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