Recipe of the Week
Zucchini casserole
Courtesy of
Pat Ward

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2 lbs. zucchini
1 large onion, chopped
1/3 cup raw long grain rice
1 can cream of mushroom soup
2 beaten eggs
2 Tbsp. butter or margarine
grated cheddar cheese


Cook zucchini and onion until tender, drain.

Add rice, soup, eggs, and butter or margarine. Mix and pour into a 2-quart casserole. Top with lots of grated cheddar cheese. Bake 1 hour at 350°.

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