Ingredients
-
4
-
1/2
-
1
-
2
-
2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Alice’s Zucchini Cheese Casserole, Your neighbor just brought you a sack of zucchini and you need help with how to cook them into something good your family will enjoy You won’t be sorry with this easy to put together casserole This is just one of my many zucchini recipes This is from Aunt Alice in Oklahoma in the 1970’s , Our family (and we have a couple of self proclaimed zucchini haters) loved this This is my first go to when the zucchine plants are producing more than we can eat I often print out this recipe and put in the bags of zucchini I take to the neighbors , I really liked this zucchini dish Followed the directions exactly I thought it might be a bother doing both stove stop cooking and baking, but it wasn’t that much extra work Both my husband and I thought it could use more seasoning I think next time I will either double or triple the garlic (I really love garlic) and use season salt in place of the regular salt Maybe a little pepper The recipe is a keeper Thanks sherryinmo
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Steps
|
1
Done
|
Saute Zucchini, Onion, and Garlic in Meltedbutter in a Large Skillet 5 Minutes or Until Vegetables Are Crisp Tender. |
|
2
Done
|
Remove Skillet from Heat. |
|
3
Done
|
Sprnkle Flour and Salt Over Sauteed Vegetables, Tossing Gently to Combine. |
|
4
Done
|
Stir in Evaporated Milk, Sour Cream and Cheese. |
|
5
Done
|
Spoon Zucchini Mixture Into a 1-Quart Casserole. |
|
6
Done
|
Bake at 350 Degrees For 30 to 35 Minutes or Until Cheese Melts and Mixture Is Hot and Bubbly. |
|
7
Done
|
Serve Immediately. |
