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Thread: Zucchini Casserole....Yum!

  1. #1
    Senior Member Nancy Ingham's Avatar
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    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

  2. #2
    Super Member jillnjo's Avatar
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    Sounds wonderful! I only have the yellow summer squash in my garden. I wait around till people hand out the zuchinni-hehehe-they always do!!

  3. #3
    Super Member quilttiludrop's Avatar
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    It's not quite zucchini season here yet. My garden is barely getting started!

  4. #4
    Super Member earlylace's Avatar
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    I love the fresh veggies this time of year so much you can do with them and good for you!

  5. #5
    Senior Member fabrichore's Avatar
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    cannot wait to try...thanks, sounds delicious..

  6. #6
    Super Member Dee G's Avatar
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    Always need a good veggie recipe. Sounds terrific! Thanks for sharing!

  7. #7
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    This recipe sounds good I need to know how many slices of bread do you use. I am anxious to make this. Thanks

  8. #8
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    Sounds really good! Thanks for sharing. :lol:

  9. #9
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    Can you tell us about how many zucchini, how much bread and size of can of evaporated milk. I can't do anything without a recipe.

  10. #10
    Super Member Psychomomquilter's Avatar
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    was wondering about casaroles! thanks

  11. #11
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    As every year, we have an over abundance. I'll try it for lunch. Thanks.

  12. #12
    Power Poster blueangel's Avatar
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    Sounds yummy

  13. #13
    Member Josie208's Avatar
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    I'm making it for my company tonight. Thanks. Now I have to decided what to do with the other 20 zucchini!

  14. #14
    Senior Member JSNOMORE's Avatar
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    sounds yummy

  15. #15
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    Planning on trying this recipe.

  16. #16
    Senior Member Nancy Ingham's Avatar
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    To answer Sitzy and Quilt-till-u-wilt regarding how much zucchini and bread that I use. This is a very old recipe that was given to me from a very dear friend back in the 1960’s that was her grandmothers. As you know in many old recipes they were vague in the quantities used. Most cooked with a pinch of this and handful of that. But let me try to help you: The zucchini as you know vary in size from small to very large. I try to select approximately three small to medium sized zucchini with smooth, unblemished skin. (If you have a kitchen scale you may want to weigh the amount, or if you are purchasing them from a farm stand, they will weigh them for your purchase. However, You don’t need to be exact….I have made this recipe so many times over the years that I eyeball the amounts for a particular casserole dish I may want to use. I use 3 slices of bread, (you can use up your heels of bread or slightly stale bread as long as it is still good, of course) and again it depends on the size of your casserole dish as you want the buttered/garlic bread cubes to cover the top of your casserole dish. This recipe is very forgiving and easy to make and the reward is well worth it, so give it a try!
    I hope that I have helped with your questions. Enjoy!

    Nancy

  17. #17
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    Nancy
    Thanks for the information. Do I use a small or large can of evaporated milk? This sounds so good and I have 3 zucchini in the fridge.

  18. #18
    Senior Member Nancy Ingham's Avatar
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    Quote Originally Posted by Quilt-Till-U-Wilt
    Nancy
    Thanks for the information. Do I use a small or large can of evaporated milk? This sounds so good and I have 3 zucchini in the fridge.
    You will not need the whole small can of evaporated milk. Remember you will be reserving 1/4 cup of the liquid when cooking your zucchini and onions. Pour that 1/4 c. liquid into a small liquid measuring cup), then add evaporated milk to measure 1 cup (so 3/4 c. of evaporated milk). Hopes this helps. Enjoy. :thumbup:

  19. #19
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    Thanks so much.I can't wait to make it.

  20. #20
    Junior Member katzak's Avatar
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    Have all my ingredients ready. I'm preparing your casserole for our monthly neighbors potluck dinner tonight. Hoping it's a hit like the Cowboy Casserole I found on this board.

    Kat

  21. #21
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    I'm making mine tonight tonight too.

  22. #22
    Super Member luv-e's Avatar
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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.....

  23. #23
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    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.

  24. #24
    Member AzSailor's Avatar
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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

  25. #25
    Junior Member katzak's Avatar
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    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.

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