3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonnaise
2 tablespoons sugar
3 cups bread crumbs
1 stick butter, melted
Directions
Cook zucchini and onion in enough salted water to cover, just until slightly tender. Drain and add next 5 ingredients and mix well. Pour 1/2 into 15x11x2 casserole. Stir butter into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture. Repeat layers. Bake at 350°F for 35 to 45 minutes.
Buon appetito cari amici
(Good appetite dear friends)
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Until the next time dear family and friends have a blessed day
Yummmm, sounds and looks good! Thanks for sharing.
ReplyDeleteSounds very similar to a yellow squash casserole recipe I have, it's yummy! Bet this one is too.
ReplyDeleteHi Toni!! How was your zucchini casserole? It sounds good! I hope you are having a nice week! I am watching the St. Louis Cardinals. Hee!! I am always watching them if they are on.
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YUM indeed. That sounds sooooo good. Hugs and blessings, Cindy
ReplyDeletethis sounds so yummy! I will let you know how it turns out for me. The heat and humidity has come back with a vengence, so I am taking it easy. Hugs!
ReplyDeleteGreat Recipe! I remember years ago, a huge crop of zucchini in the area I lived in. Every time we went to church, there were bags and bags there for the taking due to a bumper crop. I can't tell you how much zucchini bread I made until I was sick of it! I could have used this recipe then!!
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