Zucchini Sour Cream Casserole Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 medium: Zucchini, about 2 lbs., cut
1/2 tsp: Seasoned salt,
1 can: Sour cream, 8 oz
1/4 tsp: Pepper,
2 tbsp: Margarine,
1/2 cup: Saltines, (or fine dry
1 cup: Sharp cheddar cheese,
-breadcrumbs,
-shredded,
Directions:
Recipe by: Fannie Flaggs Original Whistle Stop Cafe Cookbook Cook
zucchini in boiling salted water covered for 10 to 15 mins or until
tender. Drain well. Preheat oven to 350
F. Combine sour cream and
margarine in a small saucepan and cook over medium-low heat until
margarine melts, stirring constantly. Remove from heat; stir in
cheese, seasoned salt, and pepper. Layer half of zucchini, sour cream
mixture, and cracker crumbs in a greased shallow 1 1/2-qt casserole;
repeat layers. Bake for 20 to 25 mins, or until hot. YIELD: 6 servings
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp
zucchini in boiling salted water covered for 10 to 15 mins or until
tender. Drain well. Preheat oven to 350
F. Combine sour cream and
margarine in a small saucepan and cook over medium-low heat until
margarine melts, stirring constantly. Remove from heat; stir in
cheese, seasoned salt, and pepper. Layer half of zucchini, sour cream
mixture, and cracker crumbs in a greased shallow 1 1/2-qt casserole;
repeat layers. Bake for 20 to 25 mins, or until hot. YIELD: 6 servings
from my kitchen to------------------------------->yours..... Dan
Klepach
Source from luhu.jp