Ingredients :
°three kilos yellow zucchini, sliced
°Diced Vidalia onion, optional
°10.five ounce pack of chicken soup
°1 c mayonnaise
°1 egg
°eight oz. shredded cheddar cheese
°1 teaspoon salt°Half teaspoon black peppertopping
°2 km of Ritz biscuits, mashed
°1 piece of melted butter
Instructions :
Heat oven 350 degrees F.Wash the squash and reduce it into small medallions, or if it’s far big, chop it into smaller pieces.
I decide upon the smaller squash due to the fact it is tender. Putting squash in big bowl to mixing with filling.
In a separate bowl, blend soup with mayonnaise, eggs, cheese, onion, salt and pepper, then pour over zucchini and stir till nicely combined, then pour right into a baking casserole dish.
Crush the biscuits while they’re in the “pipes” (I generally wrap them in a dish towel to keep away from a mess, and use a rolling pin or meat thinner) or vicinity them in a resealable plastic bag.
Pour the overwhelmed biscuits right into a bowl. Melt the butter withinside the microwave and stir withinside the biscuits till moist.Sprinkle over the tagine.Bake at 350°F till bubbling and brown on top (generally 45-50 minutes).
Bake for half-hour covered. With foil to assist save you cookie burn.Then discover the lid and bake an extra 20 minutes, till golden brown on top.
Enjoy !