Zucchini Casserole |
| Name: |
Valerie Doyle |
| Base: |
Fort Lewis |
| Recipe: |
2lbs zucchini sliced
1 onion chopped
2 eggs
1 cup grated cheese (chedder tastes the best)
1/4 cup sour cream
salt and pepper to taste
cracker crumbs
Cook zucchini in salt water til tender and drain. Blend zucchini, onion, eggs, 1/2 cup of the cheese and sour cream in a greased casserole dish. Mix 1/2 cup of cheese with the crackers crumbs and put on top of the casserole.
Bake at 350 degrees for 30 minutes with lid on and for another 30 minutes with the lid off.
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