Moms Easter Potato Zucchini Casserole Food

MOM'S EASTER POTATO-ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x10-inch casserole dish.
• Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
• Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
• Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
• Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
• Transfer potato mixture to the prepared casserole dish.
• Bake in the preheated oven until bubbling, about 35 minutes.
• Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.

MOM'S ZUCCHINI BAKE

Steps:

• Preheat oven to 350 degrees.
• Cook zucchini until tender. (On the stove, add a little water, cover and cook about 15 minutes. In the microwave, cook about 5 minutes.).
• Either on the stove or in the microwave, melt butter with onions in it.
• Pour water off zucchini.
• Combine zucchini, onions, butter, salt, pepper and pinched bread in a good-sized bowl and stir.
• Add egg and first amount of cheese and stir.
• Pour into a greased casserole dish. Sprinkle remaining cheese on top.
• Bake at 350 degrees for 30 minutes. Add remaining cheese about 10 minutes before casserole is done.

CHEESY POTATO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375.
• Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
• Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
• Chop green onions.
• Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
• Spread mixture in a greased 13x9 pan.
• Top with cheese.
• Mix melted butter and bread crumbs together.
• Top the dish with bread crumb mixture.
• Bake for 50 minutes.

MOM'S EASTER POTATO-ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x10-inch casserole dish.
• Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
• Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
• Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
• Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
• Transfer potato mixture to the prepared casserole dish.
• Bake in the preheated oven until bubbling, about 35 minutes.
• Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.

MOM'S EASTER POTATO-ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x10-inch casserole dish.
• Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
• Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
• Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
• Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
• Transfer potato mixture to the prepared casserole dish.
• Bake in the preheated oven until bubbling, about 35 minutes.
• Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.