Recipe: Zucchini Casserole*

8 cups of zucchini slices (or mixture of zucchini and yellow crookneck squash)

1 medium chopped onion

Steam this in small amount of salted water until almost done.  Drain WELL and set aside.

For sauce, mix 1 can cream of chicken soup, 1 cup sour cream, 8 oz (about 2 cups) grated cheddar cheese, and ¼ teas. black pepper in large bowl.

Fold zucchini mixture carefully into sauce. 

Mix 1 pkg chicken flavored Stove Top with ½ cube of melted butter.

Place half of this on bottom of square casserole dish that has been buttered or sprayed with cooking spray.  Spoon zucchini over it, then top with remaining Stove Top.

Bake uncovered at 350 degrees for about 30 minutes or until bubbly.  Cover with foil partway through if it’s getting too brown.

NOTE:  This can be made ahead of time and put in fridge until ready to cook; however, then cooking time should be increased by 15 minutes or so.

Originally distributed July 2013