"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Casserole Recipe

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

Contributor:  
Contributor:  
Norma Boes
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sliced zucchini
1 cup Bisquick baking mix
1/2 cup chopped onion
1/2 cup grated cheese
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. dried oregano leaves
dash of pepper
1/2 cup canola(or vegetable) oil
4 eggs, slightly beaten

Directions:
Directions:
Heat oven to 350. Butter 9x13x2-inch pan. Mix all ingredients; spread in pan. Bake until golden brown, about 25 minutes.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is the only casserole my husband asks for! He will eat others but this one; he will request.

 

 

 

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