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zucchini corn casserole


my grandma lorraine stromgren would listen to wcco radio's joyce lamont as she broadcasted a daily recipe. my grandma would sit by the radio with pencil in hand to write down those recipe favorites! a cookbook was published in 1979 after 10 years of recipes being broadcasted. of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.


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  1. Trim and scrub zucchini and cook them in boiling salted water for 6 minutes
  2. Drain the zucchini and cut them in chunks
  3. Mix the zucchini with the corn and beaten eggs- set aside
  4. Saute onion and green pepper until they are tender
  5. The stir them into the zucchini mixture
  6. Add salt and pepper
  7. Turn mixture into a buttered 2-quart casserole
  8. Sprinkle shredded cheese over the top
  9. And sprinkle paprika over the cheese
  10. Bake for 40 minutes at 350 degrees

Step 8

Total Time in Minute 60

Ingredients Count 10

cooking zucchini corn casserole

See More Relate Photo



Cream-style corn




Green pepper



Cheddar cheese


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