Best 7 Moms Easter Potato Zucchini Casserole Recipes
When it comes to Easter dinner, there are countless delicious dishes to choose from. However, one timeless recipe that holds a special place in many families' hearts is the classic "Mom's Easter Potato Zucchini Casserole". This comforting casserole combines the flavors of tender potatoes, zucchini, and a creamy sauce to create a side dish that is both indulgent and satisfying.
Here are our top 7 tried and tested 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 Side Dish Vegetables Squash Summer Squash
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
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 POTATO CASSEROLE
Bountiful Zucchini created the inspiration for this all in one dish. Could also be done in a casserole in the oven
Provided by CrinV
Categories Vegetable
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop Onion and fry in oil until translucent.
- Add Ground turkey (or ground beef) and cook until done.
- Thinly slice zucchini and potato (I used a mandolin type tool which made the job really quick).
- Layer in crockpot starting with half of the zucchini, 1/2 of the turkey, then half of the potato's, adding salt and pepper to each layer to taste.
- Spread on half the can of soup.
- Then layer the rest of the ingredient covering the top with the remaining soup.
- Cook on High for 3 hours.
MOM'S ZUCCHINI CASSEROLE
It's a great casserole and freezes well. I usually triple the batch, but quadruple the sauce since I like a little extra.
Provided by Rodger
Categories One Dish Meal
Time 1h15m
Yield 1 "2 quart casserole"
Number Of Ingredients 14
Steps:
- Cook zucchini in salted water until almost tender.
- Drain.
- They will cook more later so be sure not to overcook.
- Brown ground beef.
- Add everything but the corn flake crumbs, and cook a few minutes.
- Remove from heat.
- Add enough crumbs to absorb grease.
- Melt butter; add dry ingredients; stir.
- Add milk; stir until thick and smooth.
- Remove from heat and add cheese.
- Stir until melted.
- In a greased casserole, layer half the zucchini, half the beef, and half the sauce.
- Repeat this layering again.
- Sprinkle with corn flake crumbs.
- Bake in a 350 degree oven for about half an hour or until edges are bubbly.
Nutrition Facts : Calories 3003, Fat 201.4, SaturatedFat 100.4, Cholesterol 772.3, Sodium 6879.8, Carbohydrate 108, Fiber 10.1, Sugar 19.6, Protein 190.2
MOM'S SQUASH CASSEROLE
A delicious way to use squash. Great as a covered dish for parties.
Provided by JTJW2277
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
- In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
- Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 18.8 g, Cholesterol 102.2 mg, Fat 19.5 g, Fiber 2.9 g, Protein 15 g, SaturatedFat 9.8 g, Sodium 711 mg, Sugar 6.3 g
Tips:
- Choose the right potatoes. Russet potatoes are the best choice for this casserole because they are starchy and hold their shape well. You can also use Yukon Gold potatoes, but they may be a bit more delicate.
- Shred the potatoes and zucchini finely. This will help them cook evenly. You can use a food processor or a box grater to shred the vegetables.
- Don't overcook the potatoes and zucchini. They should be tender, but still have a little bit of bite to them.
- Use a good quality cheese. Sharp cheddar cheese is a classic choice for this casserole, but you can also use other types of cheese, such as mozzarella, Parmesan, or Gruyère.
- Add some herbs and spices to taste. Garlic powder, onion powder, paprika, and dried thyme are all good options.
- Don't be afraid to experiment. You can add other ingredients to this casserole, such as cooked bacon, diced ham, or chopped green onions.
Conclusion:
Mom's Easter Potato Zucchini Casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It is cheesy, flavorful, and sure to be a hit with everyone at the table. So next time you are looking for a quick and easy side dish, give this casserole a try. You won't be disappointed!
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