C T's Zucchini Casserole

Ingredients

• 4 cups zucchini, grated or shredded
• 1 cup cracker crumb, saltines
• 2 slices bacon, precooked and chopped or crumbled
• 1 egg, beaten
• 1/4 cup butter, unsalted, melted
• 1/2 cup mushroom, chopped, (optional)
• 1 cup chopped onion
• 4 ounces swiss cheese, shredded, 1 cup
• 1/4 cup plain breadcrumbs

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Melt butter in a pan and saute mushrooms, if using, and onion till soft; add salt and pepper to taste, if desired. Cool slightly; spray a 2-qt. casserole dish with cooking spray.

3. 3

   Combine zucchini, cracker crumbs, bacon and egg.

4. 4

   Add saute mixture to zucchini mixture and mix well.

5. 5

   Pour whole mixture into casserole dish. Top with cheese and bread crumbs.

6. 6

   Bake uncovered for 40 minutes.

7. 7

   May be frozen before cooking. Thaw 24 hours in fridge before baking. I put cheese and crumbs on the casserole to freeze; MIL freezes them separately to add just before baking.

8. 8

   I use frozen chopped onions, and do not saute them; I add the butter, melted and slightly cooled, to the mixture. I also do not add mushrooms, to prevent a civil uprising.