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Cheesy Potato Zucchini Casserole

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Ingredients

Adjust Servings:
1 large zucchini or 2 small zucchini
3 medium russet potatoes
6 green onions
10 3/4 ounces cheddar cheese soup
3/4 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup colby-monterey jack cheese
2 tablespoons butter, melted
1 cup panko breadcrumbs

Nutritional information

197.6
Calories
94 g
Calories From Fat
10.5 g
Total Fat
6.2 g
Saturated Fat
27.5 mg
Cholesterol
523.7 mg
Sodium
20 g
Carbs
2.3 g
Dietary Fiber
2.5 g
Sugars
6.6 g
Protein
153g
Serving Size

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Cheesy Potato Zucchini Casserole

Features:
  • Gluten Free
Cuisine:

Amazing!

  • 85 min
  • Serves 12
  • Easy

Ingredients

Directions

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Cheesy Potato Zucchini Casserole, Wonderful combination of zucchini, potatoes, and cheese, finished off with a panko bread crumb topping , Amazing!


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Steps

1
Done

Preheat Oven to 375.

2
Done

Slice Zucchini Lengthwise, Then Place Flat Side Down on Cutting Board and Thinly Slice Into Half Circles.

3
Done

Peel Potatoes, Then Slice Them Lengthwise, Place Flat Side Down on Cutting Board, and Thinly Slice Into Half Circles.

4
Done

Chop Green Onions.

5
Done

Place Vegetables Into a Bowl, Add Cheddar Cheese Soup, Sour Cream, Milk, Salt, and Pepper. Stir Until Well Combined.

6
Done

Spread Mixture in a Greased 13x9 Pan.

7
Done

Top With Cheese.

8
Done

Mix Melted Butter and Bread Crumbs Together.

9
Done

Top the Dish With Bread Crumb Mixture.

10
Done

Bake For 50 Minutes.

Avatar Of Jesse Johnston

Jesse Johnston

Pasta perfectionist known for her handmade noodles and flavorful sauces.

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