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This Velveeta Zucchini Casserole is a comforting dish that brings together the creamy goodness of velveeta cheese and the fresh taste of zucchini. It's perfect for a family dinner or a potluck. The breadcrumbs add a delightful crunch, while the milk ensures everything stays moist and delicious. Simple to make, yet bursting with flavor, this casserole will quickly become a household favorite. Let's dive into this easy, cheesy delight!
The name of the recipe: Velveeta Zucchini Casserole Recipe
Ingredients:
- 4 cups zucchini, sliced
- 1 cup velveeta cheese, cubed
- 1 cup breadcrumbs
- 1 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine sliced zucchini, velveeta cheese, breadcrumbs, milk, salt, and black pepper.
- Transfer the mixture to a baking dish.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need to Make This Dish
Read more: Velveeta Cheese Casserole Recipe
What you will need to make Velveeta zucchini casserole
- Zucchini: Provides a tender texture and mild flavor, balancing the richness of the cheese.
- Velveeta cheese: Melts smoothly, creating a creamy, cheesy base that binds the casserole together.
- Breadcrumbs: Adds a crunchy topping, giving the casserole a satisfying contrast in texture.
- Milk: Helps to create a creamy sauce, ensuring the casserole stays moist and flavorful.
Essential Tools and Instruments
What tools/instruments will be needed to make Velveeta Zucchini Casserole Recipe
- Mixing bowl: Essential for combining zucchini, cheese, breadcrumbs, milk, salt, and pepper evenly before baking.
- Baking dish: Holds the mixture in the oven, ensuring even cooking and a golden, bubbly top.
- Oven: Bakes the casserole at the right temperature, creating a deliciously melted and browned finish.
Velveeta Zucchini Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups Zucchini, sliced
- 1 cup Velveeta cheese, cubed
- 1 cup Breadcrumbs
- 1 cup Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine sliced zucchini, Velveeta cheese, breadcrumbs, milk, salt, and black pepper.
- Transfer the mixture to a baking dish.
- Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Velveeta Enchilada Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap tightly with plastic wrap and then foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Let sit at room temp for 30 minutes before baking.
- Bake as directed.
Using velveeta cheese in this casserole helps create a creamy texture that pairs perfectly with the zucchini, making it a hit even among those who aren't typically fans of vegetables.
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