Zucchini Mushroom Casserole

Zucchini and Mushroom Casserole Recipe 🥒🍄

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving: 6-8 servings

Description:

This delightful zucchini and mushroom casserole recipe is a cherished creation born from the collaborative culinary adventures of a grandmother and her eager teenage granddaughter. Crafted with simple ingredients readily available in the household or garden, this dish offers a tantalizing blend of flavors and textures that quickly captivates the taste buds. Perfect for those seeking a quick, oven-baked dish bursting with wholesome goodness, this casserole has rightfully earned its place as a beloved family favorite.

Ingredients:

• 6-8 zucchinis
• 1 onion
• 6-8 mushrooms
• 1/2 cup butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups grated cheese

Instructions:

1. Prepare the Zucchini: Begin by peeling the zucchinis if they are very large, then slice them into rounds of even thickness.

2. Dice the Onion: Next, finely dice the onion, ensuring uniformity in size for even cooking.

3. Cook Zucchini and Onion: In a pot of salted water, gently cook the zucchini slices and diced onion until the zucchini is soft but still retains a slight firmness, ensuring they are not overly mushy.

4. Prepare the Casserole Dish: Preheat your oven to 320°F (160°C). While the oven heats up, generously butter the bottom and sides of a casserole dish.

5. Layer with Bread Crumbs: Sprinkle a layer of breadcrumbs evenly over the buttered casserole dish, ensuring that the bottom and sides are well-coated. Swirl the dish to distribute the breadcrumbs, with a slightly heavier layer at the bottom for added texture.

6. Drain Thoroughly: Once the zucchini and onion are cooked to perfection, drain them thoroughly to remove excess moisture.

7. Assemble the Casserole: Arrange the cooked zucchini and onion slices in an even layer over the bed of breadcrumbs in the casserole dish. Sprinkle with salt and pepper to taste.

8. Add Mushrooms: Scatter the sliced mushrooms evenly over the zucchini and onion layer, ensuring they are distributed throughout the dish.

9. Pour Soup: Carefully pour your favorite soup over the assembled casserole, ensuring it covers the entire dish evenly.

10. Sprinkle Cheese: Generously sprinkle grated cheese over the top of the casserole, adding a layer of irresistible cheesy goodness.

11. Bake: Place the assembled casserole dish in the preheated oven and bake until the cheese is melted and bubbly, creating a golden crust of deliciousness on top.

12. Serve and Enjoy: Once baked to perfection, remove the casserole from the oven and allow it to cool slightly before serving. Serve up generous portions of this delightful zucchini and mushroom casserole, savoring each mouthful of its comforting flavors and heartwarming memories.

Nutritional Information (per serving):

• Calories: 498.2
• Total Fat: 24.4g
  • Saturated Fat: 12.3g
• Cholesterol: 43.8mg
• Sodium: 2006.2mg
• Total Carbohydrates: 50.2g
  • Dietary Fiber: 5.3g
  • Sugar: 12.1g
• Protein: 22.3g

Recipe Notes:

• Feel free to customize this recipe by adding your favorite herbs or spices for an extra burst of flavor.
• This casserole pairs wonderfully with a side of crusty bread or a fresh green salad for a complete and satisfying meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days, allowing you to enjoy the deliciousness of this zucchini and mushroom casserole for multiple meals. Simply reheat in the oven or microwave until warmed through before serving.