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 calories
carbohydrate: 32 g
cholesterol: 105.1 mg
fat: 26.9 g
fiber: 2.9 g
protein: 20.5 g
saturatedFat: 16.7 g
servingSize: -
sodium: 943.6 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

This microwave dish is perfect for those hot and humid days when the garden is bursting with zucchini.

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