Creamy Zucchini Casserole

A casserole my mom always made. Still love it to this day. The original recipe is 1 T. cheese but I use more, about 1/4 c.

• Ready In: 40 mins
• Serves: 4
• Yields: 4-6 Cups

Ingredients

• 2  lbs zucchini
• 1  tablespoon butter
• 1⁄4 cup sour cream
• 1  tablespoon cheese, grated
• 1⁄2 teaspoon salt
• 1  dash paprika
• 1  egg, beaten
• 1  tablespoon chives
• 1⁄2 cup  cracker crumbs or 1⁄2 cup  bread cubes
• 2  tablespoons butter

Directions

1. Preheat oven to 350 deg.
2. Cook zucchini in boiling water til tender. Drain and place in casserole.
3. In a sauce pan, melt butter. Stir in sour cream, cheese, salt and paprika. Cook slowly until the cheese melts.
4. Remove from heat and add egg and chives.
5. Stir into 1 1/2 quart casserole with zucchini.
6. Toss cracker or bread with 2 T. butter and put on top of the veggie mixture. Bake at 350 deg. for 20 minutes.
7. Most of the time she used zucchini but other veggies also.