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Zucchini Casserole
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Vegetarian Souffle type casserole

Joyce Anderson

Serves/Makes:1 - 9x13 inch pan

  • 6 slices firm white bread
  • 1/4 cup (60 ml) soft butter or margarine
  • 1 1 lb (.5 kg). can whole kernal corn, drained
  • 2 cups (475 ml) thinly sliced zucchini
  • 1 7 oz (196 grm). can California green chilies, seeded and chopped
  • 2 cups (475 ml) shredded Jack cheese
  • 4 eggs
  • 2 cups (475 ml) milk
  • 1 tsp (5 ml) salt (really needs a bit more)
  • 1/8 tsp (1 ml). pepper
  • Trim off bread crusts, spread with butter.
  • Arrange buttered side down in a 9 by 13 inch baking dish.
  • Distribute the corn evenly over the bread, and then arrange the zucchini evenly over the corn.
  • Sprinkle the chiles and the cheese evenly over the zucchini.
  • Beat the eggs slightly, then beat in the milk, salt and pepper.
  • Pour egg mixture over the cheese.
  • Cover and refrigerate at least 4 hours or overnight.
  • Bake uncovered at 375 degrees (200 C.) for 30 to 40 minutes or until lightly browned and puffed.
  • Let stand about 10 minutes before serving.
This is a very easy dish that is really delicious. It is a great one to take to potlucks. A hit every time.

This is not a spicy dish if prepared according to directions - can be spiced up by adding more chilies or changing type of chili.

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