Zucchini Dutch Cheese Casserole

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

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 444 Calories

Ingredients

• ¾ teaspoon salt
• ½ cup water
• 1 ½ cups milk
• ½ cup chopped onion
• 1 clove garlic, chopped
• ¾ teaspoon dried basil
• 2 cups egg noodles
• ¼ cup butter or margarine
• ¼ cup flour
• 1 ½ cups chopped mushrooms
• 4 cups diced zucchini
• 1 ½ cups shredded Gouda cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.