This blog features Lois Elaine Mueller's recipes every Monday. Lois' heyday was in the 1950's and 1960's, and her children swear she was the best cook that ever lived. Many baby boomers will remember these mouth-watering recipes, and these dishes are just as tasty today as they were in the sixties.
If you are trying to decide what to plant in your garden this year, think about a little zucchini squash. This versatile vegetable can be used in so many ways - just google for some great zucchini recipes! But remember, a few zucchini plants go a long way!
Today we have a recipe for Zucchini Parmesan Cheese casserole....Lois' note says she got this recipe from her friend Mona.
Lois Elaine's Zucchini Parmesan Cheese Casserole:
1 can Cream of Chicken Soup
1/4 c. finely chopped onion
2 T. parsley
6 c. sliced unpeeled zucchini
2 T. melted butter or butter substitute
1/3 c. parmesan cheese, grated
1/2 soup can of milk
1/2 t. salt
1/4 t. basil
Dash of pepper
2 c. corn chex cereal, crushed
Combine soup, milk, onion, parsley and seasonings. Stir in squash. Layer half of mixture in bottom of shallow 2 qt. casserole (8x8) dish. Combine butter, cereal and cheese. Sprinkle half over squash layer. Top with remaining squash mixture and crumbs. Bake at 350 degrees for 45 minutes or until squash is tender and cereal is golden brown.
Makes about 10 1/2 cup servings.
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