Zucchini Casserole I
Ingredients:
- 4 cups zucchini (grated)
- 3 eggs (beaten)
- 1/4 cup onion (chopped)
- 1 can cream of mushroom soup
- 1/3 cup milk
- 1 cup Velveeta (cut small)
- 1/2 cup Miracle Whip
- 1 stick margarine (melted)
- 1 pkg. Stove Top Stuffing
Directions:
Mix all together. Place in 9x13 inch pan. Bake 30 minutes at 350 degrees F.
By Robin
Zucchini Casserole II
Ingredients:
- 3 cups grated zucchini
- 1-1 1/2 cup cracker crumbs
- 2 eggs (beaten)
- 1/4 cup grated onion
- 1 cup grated cheese
Directions:
Peel zucchini, grate. Mix all ingredients and bake in a greased 9x13 inch pan at 350 degrees for 45 minutes to 1 hour.
By Robin
Easy Zucchini Casserole
Ingredients:
- 1 zucchini
- 1 onion
- 1 can cream of mushroom soup
- 6 slices cheese
- salt to taste
- 1 cup buttered bread crumbs
Directions:
Slice squash into butter 1 1/2 qt. baking dish. Add salt. Pour soup over squash. Add diced onion. Sprinkle with bread crumbs and arrange cheese slices over top. Or used crushed potato chips (barbecued) instead of bread crumbs. Bake at 350 degrees F. for 30 minutes.
By Robin from Washington, IA
Zucchini Casserole III
Ingredients
- 1/2 stick margarine
- 1 lb. hamburger
- 1 cup white crackers, crushed
- 1 small. onion, chopped
- 1-2 zucchini, sliced thin
- 1 can cream of celery soup
- Velveeta cheese slices
Directions
Brown hamburger and onion, drain and pat into 9x13 inch glass pan. Layer thin slices zucchini, layer of cheese slices, another layer of zucchini. On top of this spread the can of soup undiluted (if spreads too hard add 1/4 cup milk). Brown the margarine and add cracker crumbs. Put on top of other ingredients. Bake 40 minutes at 350 or until bubbly.
By Robin from Washington, IA
Zucchini Casserole IV
- 1/2 stick butter or margarine
- 1 med. zucchini, shredded
- 1 chopped onion
Saute and season to taste.
Add:
- 1 can cheddar cheese soup
- 1 can cream of mushroom soup
- 1 can milk
- 1/8 cup water
- 1 cup Minute Rice
Mix all together and bake at 350 degrees F for 45 minutes.
By Robin from Washington, IA
Zucchini Casserole V
Ingredients
- 1/2 stick margarine
- 1 lb. hamburger or Italian sausage, skin removed
- 1 cup white crackers, crushed
- 1 small onion, chopped
- 1-2 zucchini, sliced thin
- 1 can Cream of Celery soup
- Velveeta cheese slices
Directions
Brown hamburger or sausage and onion, drain and pat into 9x13-inch glass pan. Layer thin slices zucchini, layer of cheese slices, another layer of zucchini. On top of this, spread the can of soup undiluted {if spreads too hard, add 1/4 cup milk}. Brown the margarine and add cracker crumbs. Put on top of other ingredients. Bake 40 minutes at 350 degrees F, or until bubbly.
By Connie from Cotter, AR
Zucchini Casserole VI
Ingredients
- 2 lb. zucchini
- 1/4 cup chopped onion
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded Cheddar cheese
- 1 stick margarine
- 1 pkg. herb-seasoned stuffing mix (Pepperidge Farm brand is especially good)
Directions
Melt butter and stir in crumbs until coated. Set aside. Slice zucchini with skins in thin circles. Cook until boiling with 1/4 cup of chopped onion. Boil 5 minutes and drain. Mix sour cream, soup and cheddar cheese. Add zucchini and onion. Place 1/2 of crumb mixture in the bottom of a buttered 9x13 inch pan. Pour in squash mixture and top with remaining 1/2 crumbs. Bake at 350 degrees F for 30 minutes.
By Robin from Washington, IA
Zucchini Casserole VII
Ingredients
- zucchini
- 1 can of diced tomatoes
- salt and pepper
- mozzarella
- Parmesan cheese
Directions
Slice zucchini thinly and place in a casserole dish. Add salt and pepper to taste. Add a can of tomatoes and mix well. Bake for 15 minutes at 350 degrees; remove from the oven and drain most of the liquid from the dish. Raise oven temp to 400 degrees. Put shredded mozzarella and Parmesan cheeses on top and place back in the oven for as long as it takes to melt and bubble.
This is a great way to use up a plentiful zucchini crop! I will also add fried mushrooms and onions when time and produce allows.
Source: A church cookbook a loooooong time ago!
By Faith from Lynden, WA
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