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Zucchini Cheese Casserole

4 c Cubed zucchini
1/2 c Chopped onion
1 Clove garlic, mashed
2 tb Butter
2 tb Flour
1 ts Salt
2/3 c Evaporated milk
1/2 c Sour cream
1/2 c Shredded Cheddar cheese


Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently. Remove from heat. Sprinkle with flour and salt and toss well. Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart casserole. Bake at 375F for 20 minutes.




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