Zucchini-cheese Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Casseroles, Side dishes, Vegetables | 1 | Servings | |
INGREDIENTS
| 4 | c | Cubed zucchini |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic, mashed | |
| 2 | T | Butter |
| 2 | T | Flour |
| 1 | t | Salt |
| 2/3 | c | Evaporated milk |
| 1/2 | c | Sour cream |
| 1/2 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently. Remove from heat. Sprinkle with flour and salt and toss well. Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart casserole. Bake at 375F for 20 minutes. Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta <nancee@NEO.LRUN.COM> on Jul 5, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1052
Calories From Fat: 693
Total Fat: 79g
Cholesterol: 228.9mg
Sodium: 2992.7mg
Potassium: 2161.9mg
Carbohydrates: 55.7g
Fiber: 6.7g
Sugar: 36.3g
Protein: 36.6g