These noodle-like zucchini dishes were a success! We’ve always loved fried zucchini, so when I noticed how cleverly they could be chopped into spirals, I thought, why not deep fry them like onion strings. This recipe will go well with fish if you add some Old Bay spice. With your preferred dip, you can also serve them as an appetizer. If you don’t have a spiral slicer, the zucchini can be chopped into chips.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 8 to 10 servings |
Ingredients
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup chopped green bell pepper
- ½ cup shredded mild Cheddar cheese
- 1 (11 ounce) can white corn, drained
- 1 (14.5 ounce) can French cut green beans, drained
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (8 ounce) container sour cream
- ¼ (16 ounce) package buttery round crackers, crushed
- ½ cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
- Combine crushed crackers with melted butter and sprinkle on top of vegetables.
- Bake in preheated oven for 45 minutes.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 674 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
My sister made this years ago for me. I made it several times & then kind of forgot about. Found this recipe a couple of weeks ago & made it. My friends loved it. Making again tonight!
I added more cheese
This is a great basic recipe, one of those you do anything with. I layer the ingredients with cut up chicken breast and cheese and replace the green beans with broccoli. Also good with shrimp. Excellent recipe.
I’ve been making this for years…it never disappoints
Added chopped chicken breast meat and used everything crackers. I also eliminated peppers. Very very good!
I learned this recipe (not this exact one perhaps) as a little girl when my grandma was still alive. It’s always a huge hit and turns into a holiday staple, so I usually make double the recipe. This recipe is here to stay with my family, for sure!
This was so easy and delicious! I mixed everything up in a cast iron pan and cooked it in that. Perfect! It’s going to be my new go to potluck casserole.
This was so good!
This was good. I think that next time I’ll add more corn, but this was something new for my family and a nice change of pace.
I loved trying this recipe. It is very good, and something different to try when it comes to vegetable side dishes. It doesn’t have a strong flavor to it, but I enjoyed a mellow creamy and cheesy veggie dish.
This was very good. Used canned French green beans and cream of mushroom soup. Was a bit too soupy so next time will leave out the sour cream. Didn’t use the crackers.
awesome taste. will be easier to make now that i know it takes 1/4 large onion, 2 stalks celery and 1/4 green pepper instead of cups measurements. i can throw the veggies into the food processor to pulse instead of chopping by hand.
used Cheezit crackers and slivered almonds on top with drizzled butter. It is always loved even by our kids. Just as good reheated as leftover if you have any left!
I need recipes to cook for a shelter: nutritious, quantity, tasty, affordable. To this recipe I added shredded pieces of large, cooked half-breast of chicken. Used 2 cans corn, one of green beans, chopped uncooked onion, green & red pepper (didn’t have celery), and additional half-can of mushroom soup (because I had it in ‘fridge). Topped with half pkg. of corn stuffing sautéed in 4 T butter; this increased the corn flavor. My family gave a thumbs-up; it will be our shelter meal this week.
We used frozen instead of canned corn and tasted bread crumbs. It was amazing.
You can make everything but the topping the night before and let it sit in the fridge, then bake it the next day. Seems to taste better that way. Also this is one of those recipes that tastes great as a leftover! Also, I don’t like bell pepper so I omit it. I use the cheese crackers as another person suggested and also add the almonds.
My family will not let me have a holiday meal without making a couple of these veggie casseroles. Delicious! And it’s even better warmed up!
Followed the recipe closely the first time. In the future, I’ll add more shredded cheese, as I LOVE cheese. I’ll combine the soup and sour cream in a separate bowl before adding to the main dish. Loved the topping with Ritz crackers but might try it with Panko bread crumbs just for variety.
Huge hit at my Christmas dinner. There was not one piece of corn left in the bowl. And every wife wanted the recipe. And now that it’s easter the dinner host wants me to make this again for our Easter dinner. Yummy
this is great for thanksgiving dinner! I would recommend sauté the veggies for a few minutes before adding it to the casserole. doesn’t add any more trouble really, and so worth it. I also should note that I added 2 cans of corn, and 2 cans of French cut green beans, and didn’t really measure the other veggies, just added a whole onion, 3 celery spears. was great
Was okay, family didn’t rave over it. Used leftover corn on cob . Wouldn’t make again