Moms Easter Potato Zucchini Casserole Recipes
MOM'S EASTER POTATO-ZUCCHINI CASSEROLE
This is an easy make-ahead crowd pleaser to accompany a ham or roast. Don't tell the kids there's zucchini in it and they will never know! I always double the recipe since it goes fast. Broccoli can be substituted for the zucchini.
Provided by Karen Delegan
Categories Summer Squash Side Dishes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x10-inch casserole dish.
- Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
- Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
- Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
- Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
- Transfer potato mixture to the prepared casserole dish.
- Bake in the preheated oven until bubbling, about 35 minutes.
- Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 20.1 g, Cholesterol 71.1 mg, Fat 23.4 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 14.7 g, Sodium 631.3 mg, Sugar 5.1 g
MOM'S EASTER POTATO-ZUCCHINI CASSEROLE
This is an easy make-ahead crowd pleaser to accompany a ham or roast. Don't tell the kids there's zucchini in it and they will never know! I always double the recipe since it goes fast. Broccoli can be substituted for the zucchini.
Provided by Karen Delegan
Categories Summer Squash Side Dishes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x10-inch casserole dish.
- Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
- Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
- Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
- Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
- Transfer potato mixture to the prepared casserole dish.
- Bake in the preheated oven until bubbling, about 35 minutes.
- Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 20.1 g, Cholesterol 71.1 mg, Fat 23.4 g, Fiber 1.3 g, Protein 10.5 g, SaturatedFat 14.7 g, Sodium 631.3 mg, Sugar 5.1 g
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
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