Chile Zucchini Casserole
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
zucchini
cut up |
|
| 1 | small jar |
sharp cheddar cheese spread
|
*
|
| 1 | can |
green chili peppers
4 ounces, diced |
*
|
| 1 | small |
onions
chopped |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | cup |
bread crumbs
buttered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
zucchini
cut up |
|
| 1 | small jar |
sharp cheddar cheese spread
|
*
|
| 1 | can |
green chili peppers
4 ounces, diced |
*
|
| 1 | small |
onions
chopped |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | can |
soup, cream of chicken
|
|
| 237 | ml |
bread crumbs
buttered |
|
Directions
Cook squash until tender.
Spread cheese spread in bottom of casserole.
Warm soup in small pan.
Add rest of the ingredients, then squash.
When thoroughly mixed and warm, pour over cheese in casserole.
Spread buttered bread crumbs over top.
Bake in 350℉ (180℃) F oven until browned, about 30 minutes.
