The easiest (and yummiest) casserole for dinner

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Are you ready to mix things up for dinner—and enjoy a delicious casserole!

We’ve got a SUPER easy casserole recipe for you to check out—let us know what you think!

 


Easy Zucchini Casserole

Adapted from Melody, The Very Last Bite

Ingredients

  • 3 large zucchini squash
  • 1 can of Cream of Mushroom soup
  • 1 cup of French fried onions
  • 1 cup of Panko bread crumbs
  • 1 cup of shredded Pepperjack cheese
  • 2 teaspoons of dried parsley
  • 3/4 cup milk
  • Finely chopped oven-roasted garlic to taste
  • Pepper to taste
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Peel the skin off of your zucchini squash.
  3. Slicing the zucchini squash into VERY thin round slices, (you should almost be able to see through them)
  4. In a large bowl, mix together your milk, crushed French onions, Cream of Mushroom soup, pepper, and garlic.
  5. Add your cheese and sliced zuchinni to the bowl of mixed ingredients and mix them together until everything is coated.
  6. Grease an oven-safe, square glass dish and pour your mixture into the dish.
  7. Bake for 25 minutes
  8. While the dish baking, combine panko and dried parsley in a bowl.
  9. After 25 minutes, remove the dish from oven and cover with panko mixture.
  10. Bake five or ten more minutes or until panko starts to brown.

Cooking Time: 35 min

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”
206.455.8959

 

 

 

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