Zucchini-Cheese Casserole
- 4 c Cubed zucchini
- 1/2 c Chopped onion
- 1 Clove garlic, mashed
- 2 tb Butter
- 2 tb Flour
- 1 ts Salt
- 2/3 c Evaporated milk
- 1/2 c Sour cream
- 1/2 c Shredded Cheddar cheese
Cook zucchini, onion and garlic in butter until crisp-tender, stirring
frequently. Remove from heat. Sprinkle with flour and salt and toss well.
Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart
casserole. Bake at 375F for 20 minutes.
Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta
on Jul 5, 1997
frequently. Remove from heat. Sprinkle with flour and salt and toss well.
Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart
casserole. Bake at 375F for 20 minutes.
Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta
