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“A casserole my mom always made. Still love it to this day. The original recipe is 1 T. cheese but I use more, about 1/4 c.”
READY IN:
40mins
SERVES:
4
YIELD:
4-6 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 deg.
  2. Cook zucchini in boiling water til tender. Drain and place in casserole.
  3. In a sauce pan, melt butter. Stir in sour cream, cheese, salt and paprika. Cook slowly until the cheese melts.
  4. Remove from heat and add egg and chives.
  5. Stir into 1 1/2 quart casserole with zucchini.
  6. Toss cracker or bread with 2 T. butter and put on top of the veggie mixture. Bake at 350 deg. for 20 minutes.
  7. Most of the time she used zucchini but other veggies also.

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