"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Casserole Recipe

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

Contributor:  
Contributor:  
Miss Pat, Merrill family friend
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups zucchini squash, peeled and diced
5 Tbsp. butter or margarine, melted
3/4 cup carrots, finely grated
1/2 cup onions, chopped
1 can cream of mushroom soup
1/2 cup sour cream
2 1/2 cup croutons

Directions:
Directions:
Preheat oven to 350. Cook zucchini squash in salted water. Drain; add remaining ingredients; mix well. Pour into a greased 13x9 inch baking pan. Bake for 30 to 40 minutes or until done.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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