Zucchini Dutch Cheese Casserole
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
42
Sourness
31
mins
Prep time (avg)
7.1
Difficulty
Ingredients:
2 cups
Egg Noodle4 cups
Zucchini (diced)1 cup
Water1 cup
Butter1.5 cups
Mushroom (chopped)1 cup
Onion (chopped)1 clove
Garlic (chopped)1 cup
Flour3 tsp
Salt3 tsp
Dried Basil1.5 cups
Milk1.5 cups
Shredded Gouda CheeseDirections:
1
Bring a large pot of lightly salted water to a boil over high heat
2
Add the egg noodles, and cook until al dente, 8 to 10 minutes
3
Drain in a colander, rinse with cold water, and set aside
4
Meanwhile, place the zucchini and water into a 2 quart, microwave safe casserole dish with lid
5
Cover and cook in the microwave on high for 6 minutes
6
Scrape the zucchini into the colander with the pasta and set aside
7
Place the butter, mushrooms, onion, and garlic into the casserole dish
8
Cook on high for 3 minutes, then stir in the flour, salt, and basil
9
Stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes
10
Stir the zucchini and pasta into the mushroom sauce along with 1 cup of the Gouda cheese
11
Cook for 6 more minutes on high, then sprinkle with the remaining cheese, and cook another minute until the cheese has melted