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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from MammaJeans Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 to 2 lbs squash, sliced and cooked (boil until starts to get soft)
4 eggs, beaten
1/2 c. milk
1 lb. Monterey Jack cheese, grated
salt and pepper
3 T. flour
1 small can diced chiles
4 slices bread crumbs

Drain squash. mix flour, salt and pepper, milk and eggs, mix until flour is smooth. add other ingredients. grease 2 qt casserole. toast bread and butter, put 1/2 crumbs in bottom of dish, pour squash mixture, put rest of crumbs on top. cook 350 for 30-40 minutes or until firm and golden brown.
Directions:
Directions:

Drain squash. mix flour, salt and pepper, milk and eggs, mix until flour is smooth. add other ingredients. grease 2 qt casserole. toast bread and butter, put 1/2 crumbs in bottom of dish, pour squash mixture, put rest of crumbs on top. cook 350 for 30-40 minutes or until firm and golden brown.
Personal Notes:
Personal Notes:
a Crystal favorite that her granny made

 

 

 

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