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Quick Zucchini Casserole

By: Melody from The Very Last Bite
Quick Zucchini Casserole
This image courtesy of Melody from The Very Last Bite

Budget casserole recipes are a must to have for everyone; especially in this economy. This Quick Zucchini Casserole is both delicious and easy, not to mention minimal ingredients! This will quickly become a favorite casserole in your home.

  • 3 large zuchinni squash
  • 1 cup shredded pepperjack cheese
  • 1 cup of french fried onion (Rrench's works well)
  • 1 cup panko bread crumbs
  • 2 teaspoons dried parsley
  • 1 can cream of mushroom soup
  • 3/4 cup milk
  • pepper to taste
  • finely chopped oven-roasted garlic to taste
  1. Start by preheating the oven to 350 degrees F.
  2. Peel the skin off of your zuchinni squash. Follow this by slicing them into very thin round slices, so thin you can almost see through them.
  3. Next, in a large bowl, mix together your cream of mushroom soup, milk, crushed french onions (I crush them in my hand because I am too lazy to dirty one more dish for my husband to have to wash), pepper, and garlic.
  4. Add your sliced zuchinni and cheese to the bowl of mixed ingredients and mix them together until everything is coated.
  5. Grease a square glass oven-safe dish. Pour your mixture into the dish. Bake for 25 minutes to heat through.
  6. While the dish is in the oven, combine panko and dried parsley in a bowl.
  7. After 25 minutes, remove dish from oven and cover with panko mixture. Bake 5-10 more minutes or until panko starts to brown.


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Yum this recipe looks really simple and delicious. I really like the look of the crispy topping. I've never thought of using canned soup in a recipe before. Does anyone have any other great recipes based on tinned soup? I'm a big fan of tomato and there must be some great ideas for that.


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