Recipe 1393 - Zucchini and Carrot Casserole
Recipe 1393 - Zucchini and Carrot Casserole
(by Kim [Knecht] Bickel - friend)
1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
3 cups shredded zucchini (remove any seeds before shredding)
1/2 tsp. salt
1/2 tsp. pepper
In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--
stir. Add carrots, cheese, salt, pepper, onion and zucchini--stir until
mixed. Pour mixture into a greased 8 x 8 glass baking dish. Bake at
325 degrees for 35-45 minutes.
Continue to:
Other Recipes:
- 1443 - Apple Walnut Cake
- 1491 - Lemon Cutout Cookies
- 1273 - Molasses Spice Cookies
- 1271 - Pineapple Carrots
- 1386 - Strawberry Banana Salad
- 1494 - Potato Burgers
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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