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 {{adjustedServings}} servings 444 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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...