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The "New" Green Bean Casserole... Introducing, Zucchini Casserole!

Here's another fun savory dish to add into your Thanksgiving feast! Since I am not a fan of green beans, I have altered the traditional Green Bean Casserole into a fun, single serving zucchini casserole!


I just love the creamy mushroom filling, studded with slices of fresh zucchini and seasoning, topped with a crunchy layer of golden crisp onion strings!

It is also really simple to make. Just whip together the filling on the stovetop and pour it into a 1 ½ quart casserole dish or bake in 8oz ramekins for sing-serving portions, like I did.


Then, bake about 30 minutes or until mixture is bubbling and hot. I baked mine in a toaster oven since they fit so perfect, but a regular oven works just as well.


Then top with remaining fried onions. The best part!


Bake for an additional 5 minutes, or until fried onions are golden brown.


Let cool slightly to let filling thicken up. 


Dig in and enjoy!!




Zucchini Casserole

Ingredients
  • 1-2 tablespoons oil or butter, for sautéing 
  • ½ cup diced onion 
  • 1lb zucchini (about 3-4 medium), sliced 
  • 1 tablespoon cornstarch 
  • ½ cup half and half (or milk) 
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup 
  • 3/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 1 1/3 cup French fried onions


Directions

In a large saucepan, sauté onion in oil or butter, over medium-high heat for about 3 minutes to soften up, add zucchini and cook until crisp-tender, about 5 minutes. Stir cornstarch into milk to dissolve and add to sauté mixture. Add mushroom soup, salt, pepper and about half of the fried onions, stirring over med-high heat, about 1-2 minutes until fully combined. Pour into a 1 ½ quart casserole dish and bake about 30 minutes or until mixture is bubbling and hot (or bake in 8oz ramekins for sing-serving portions). Remove from oven, top with remaining fried onions and bake for an additional 5 minutes, or until fried onions are golden brown.