Originally Posted by Nancy Ingham

Zucchini Casserole


1 ½ lbs. Zucchini cubed or sliced.
½ c. Sliced onion (1 med. to lg.) sliced thick.

Boil in 1 cup salted water for 5 minutes or until tender.
Drain- reserving ¼ cup liquid, and add to it evaporated milk to make 1 cup liquid.
Add salt and pepper

2 cups of grated cheddar cheese (I purchase it shredded in the bag).

Butter casserole dish, then alternate in layers- veg. first, then cheese, ending with the cheese on top.

Pour your 1 cup of liquid on top.

Cube slices of bread, tossed in 2 tablespoons of melted butter and garlic salt.

Top casserole with bread cubes and Bake uncovered at 350 degrees for 30 minutes. (You want the bread crumbs to be crispy, not soggy so do not cover when pulled from the oven either.)

Always requested of me to make, and there is never anything left over.
This recipe can be made ahead, and kept in the refrigerator until needed. However, add an additional 15 minutes to cooking time is casserole is cold. Also just as great reheated…..if you have anything left!

Enjoy! Yum!
:D :D