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Wednesday, January 13, 2016

zucchini dutch cheese casserole

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins

  • 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.
  • 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.
  • 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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