Cheesy Zucchini Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Tender cubed zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping. This fast-to-fix side dish is a great way to use up a big crop of the common squash, says Kathi Grenier of Auburn, Maine. At 35¢ a serving, it's an uncommon value. Ingredients:
2-1/2 pounds zucchini, cubed |
1 cup diced process cheese (velveeta) |
2 tablespoons butter |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup crushed saltines (about 10 crackers) |
Directions:
1. Place zucchini in a saucepan and cover with water; cook over medium heat until tender, about 8 minutes. Drain well. Add cheese, butter, salt and pepper; stir until the cheese is melted.
2. Transfer to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 400° for 10-15 minutes or until lightly browned. Yield: 6 servings.
|
|