Crab Zucchini Casserole
Ann Sundypage 7
Ingredients
- 7 1/2 Ounce Can Crabmeat
- 1/2 Cup Swiss Cheese, grated
- 1 Teaspoon Salt
- 1/2 Teaspoon Dill Seed
- 2 Eggs, beaten
- 4 Cups Zucchini, sliced (about 1 pound)
- 2 Tablespoons Parsley, chopped
- 1/2 Teaspoon Sweet Paprika
- 1 Cup Sour Cream
- 1 Cup Crushed Potato Chips
Instructions
Drain and break apart the crabmeat. Simmer zucchini in a small amount of water until just tender and drain well. Place half of the zucchini in the bottom of a 1 1/2 quart casserole. Top with 1/2 of the crab and cheese. Repeat layers. Combine the parsley, salt, paprika, dill, sour cream and eggs and mix together. Pour over the top of the casserole. Sprinkle the potato chips on top. You may substitute breadcrumbs for the potato chips if you'd like. Bake at 350 degrees for 25 to 30 minutes or until firm.