Zucchini Dutch Cheese Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This microwave dish is perfect for those hot and humid days when the garden is bursting with zucchini. Ingredients:
2 cups egg noodles |
4 cups diced zucchini |
1/2 cup water |
1/4 cup butter or margarine |
1 1/2 cups chopped mushrooms |
1/2 cup chopped onion |
1 clove garlic, chopped |
1/4 cup flour |
3/4 teaspoon salt |
3/4 teaspoon dried basil |
1 1/2 cups milk |
1 1/2 cups shredded gouda cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil over high heat. Add the egg noodles, and cook until al dente, 8 to 10 minutes. Drain in a colander, rinse with cold water, and set aside.
2. Meanwhile, place the zucchini and water into a 2 quart, microwave safe casserole dish with lid. Cover and cook in the microwave on high for 6 minutes. Scrape the zucchini into the colander with the pasta and set aside. Place the butter, mushrooms, onion, and garlic into the casserole dish. Cook on high for 3 minutes, then stir in the flour, salt, and basil. Stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.
3. Stir the zucchini and pasta into the mushroom sauce along with 1 cup of the Gouda cheese. Cook for 6 more minutes on high, then sprinkle with the remaining cheese, and cook another minute until the cheese has melted.
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