"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Zucchini Casserole Recipe

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

Contributor:  
Contributor:  
Margaret H. Albiston
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cube margarine
1 (7 oz) pkg Pepperidge Farm herb dressing
6 cups sliced zucchini
1 can cream of chicken soup
1 cup grated cheddar
8 oz sour cream

Directions:
Directions:
Melt margarine and mix with dressing. Put half in bottom of lasagna pan.

Slice zucchini. Cook in boiling water for 5 minutes. Drain. Mix together zucchini, cream of chicken soup, cheddar and sour cream.

Spread zucchini mix over dressing; top with other half of dressing.

Bake at 350 for 30 minutes.

 

 

 

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