Quick Zucchini Casserole
By: Melody from The Very Last Bite
Budget casserole recipes are a must to have for everyone; especially in this economy. This Quick Zucchini Casserole is both delicious and easy, not to mention minimal ingredients! This will quickly become a favorite casserole in your home.
Cooking Time35 min
Cooking MethodCasserole
Ingredients
- 3 large zuchinni squash
- 1 cup shredded pepperjack cheese
- 1 cup of french fried onion (Rrench's works well)
- 1 cup panko bread crumbs
- 2 teaspoon dried parsley
- 1 can cream of mushroom soup
- 3/4 cup milk
- pepper to taste
- finely chopped oven-roasted garlic to taste
Instructions
- Start by preheating the oven to 350 degrees F.
- Peel the skin off of your zuchinni squash. Follow this by slicing them into very thin round slices, so thin you can almost see through them.
- Next, in a large bowl, mix together your cream of mushroom soup, milk, crushed french onions (I crush them in my hand because I am too lazy to dirty one more dish for my husband to have to wash), pepper, and garlic.
- Add your sliced zuchinni and cheese to the bowl of mixed ingredients and mix them together until everything is coated.
- Grease a square glass oven-safe dish. Pour your mixture into the dish. Bake for 25 minutes to heat through.
- While the dish is in the oven, combine panko and dried parsley in a bowl.
- After 25 minutes, remove dish from oven and cover with panko mixture. Bake 5-10 more minutes or until panko starts to brown.