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I'm making mine tonight tonight too.
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This sounds so yummy!!!
Thank You...................... I can only put up so many for the Mock Apple Pie and bread.. I've also been using my zucchini to stretch my Eggplant Parm recipe.... I make it but don't bake it and then freeze it..... |
We had it tonight and it was delicious. Thanks so much. We had the zuchinni, baked potatoes and herb encrusted pork tenderloin. I'm stuffed.
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Thanks for the recipe..I have LOTS of Zucchini. You know what they say about zucchini...Neighbors of a zucchini gardener keep their gates locked and their car windows up at night! Anyone need any?
Smiles, Brenda |
This is ABSOLUTELY DELICIOUS !!! I ended up making a double batch because of the number of people I needed to feed. Everyone at last night's neighbors potluck LOVED the casserole.
Thanks for posting something so scrumptious! kat in Casa Grande, Az. |
That is a wonderful recipe. Thanks so much for sending it to us. Even my husband raved about it. We're having it leftover tonight with corn on the cob and pulled pork BBQ sandwiches. I could eat just a big bowl of the zucchini but we don't have a lot left. Next I'm going to try the zucchini crab cakes and then the fried cucumbers. What fun.
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Quilt-Till-U-Wilt and Katzak; I am so pleased that you both love this recipe as much as we do......I have even had people say "I don't care for Zucchini" and LOVED this recipe!
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Just printed out recipe. Thanks for sharing.
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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 |
It looks good, am trying it tonight for supper. Thanks for sharing and it is easy to prepare too, you can not beat that!
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