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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from The Cruze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Kelly Cruze
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs, separated
8 oz. sour cream
2 Tbsp. flour
7 zucchini squash, sliced
1/4 tsp. salt
1 3/4 c. shredded American cheese (Velveeta)
8 slices cooked bacon, crumbled
1/3 c. dry bread crumbs
1 Tbsp. butter
Directions:
Directions:
Beat egg yolks. Stir in sour cream and flour. Beat egg whites and salt; fold into mixture. Layer half of squash in 12X8X2 inch pan. Pour on half of egg mixture. Sprinkle on half of cheese and bacon. Layer remaining squash, egg mixture and cheese. Combine bread crumbs and butter; sprinkle on top. Bake at 350º for 30-35 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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