Zucchini Dutch Cheese Casserole

Zucchini Dutch Cheese Casserole

16
Marcy 0

"This microwave dish is perfect for those hot and humid days when the garden is bursting with zucchini."

Ingredients

50 m servings 444 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 944 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

16
  1. 18 Ratings

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We love the versatility of this recipe!! Cheesey and good.. And remember change the cheese change the taste, we have made it with provolone, cheddar, mozza, parmessan.. And it still tastes good.

This is a fine recipe that delivers as advertised. You could add a little black pepper or Cajun seasoning to spice it up a bit.

What a great casserole!! I was nervous about it being a microwave dish - I'm so used to cooking casseroles in the stove oven. But it turned out great! I couldn't find Gouda cheese so I bought...

This is sooooo easy. It took me less than the 50 minutes to complete. It turns out creamy and cheesy and a great change in the way you use your zucchini. I used my stove top for everything ex...

Excellent recipe! I used half the butter to reduce the fat and it still turned out rich and creamy. I also replaced the milk with almond milk which added some nice flavor and traded the Gouda fo...

I made exactly as instructed and thought it was pretty good. Next time I will add some red bell pepper for more color and crunch. My vegetarian guest put hot sauce on his and really liked it.

Super easy and super tasty! Will use this as a base recipe and just modify according to what I have on hand. This one's a keeper!

Quick to make, easy, and tasty! We used Gouda and Goudam cheeses, and the flavor was fabulous. I made the mistake of not dumping out the water after steaming the zucchini, so it was a little m...

This recipes was very quick and easy to make. The recipe says that it will be ready in 50 minutes, but it was more like 25 minutes! I added an extra cup of noodles and added pepper. I did not ha...