Zucchini Dutch Cheese Casserole recipe
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Ingredients
- 2 cups egg noodles 4 cups diced zucchini ½ cup water ¼ cup butter or margarine 1 ½ cups chopped mushrooms ½ cup chopped onion 1 clove garlic, chopped ¼ cup flour ¾ teaspoon salt ¾ teaspoon dried basil 1 ½ cups milk 1 ½ cups shredded Gouda cheese
Nutrition Info
- 444.3 caloriescarbohydrate: 32 gcholesterol: 105.1 mgfat: 26.9 gfiber: 2.9 gprotein: 20.5 gsaturatedFat: 16.7 gservingSize: -sodium: 943.6 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Dutch Cheese Casserole
Directions
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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.
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.
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.