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Zucchini Dutch Cheese Casserole

SUBMITTED BY: mshafr

"This microwave dish is perfect for those hot and humid days when the garden is bursting with zucchini."
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PREP TIME  25 Min
COOK TIME  25 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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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Nutritional Information
Zucchini Dutch Cheese Casserole

Servings Per Recipe: 4

Amount Per Serving

Calories: 442

  • Total Fat: 26.8g
  • Cholesterol: 108mg
  • Sodium: 978mg
  • Total Carbs: 31.6g
  •     Dietary Fiber: 3g
  • Protein: 20.4g

VIEW DETAILED NUTRITION

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