Zucchini Dutch Cheese Casserole

Ingredients

• 0.3 cup butter 
• 0.8 teaspoon basil dried
• 2 cups extra wide egg noodles 
• 0.3 cup flour 
• 1 clove garlic chopped
• 1.5 cups gouda cheese shredded
• 1.5 cups milk 
• 1.5 cups mushrooms chopped
• 0.5 cup onion chopped
• 0.8 teaspoon salt 
• 0.5 cup water 
• 4 cups zucchini diced

Equipment

• pot
• casserole dish
• microwave
• colander

Directions

1. Bring a large pot of lightly salted water to a boil over high heat.
2. Add the egg noodles, and cook until al dente, 8 to 10 minutes.
3. Drain in a colander, rinse with cold water, and set aside.
4. Meanwhile, place the zucchini and water into a 2 quart, microwave safe casserole dish with lid. Cover and cook in the microwave on high for 6 minutes. Scrape the zucchini into the colander with the pasta and set aside.
5. Place the butter, mushrooms, onion, and garlic into the casserole dish. Cook on high for 3 minutes, then stir in the flour, salt, and basil. Stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.
6. Stir the zucchini and pasta into the mushroom sauce along with 1 cup of the Gouda cheese. Cook for 6 more minutes on high, then sprinkle with the remaining cheese, and cook another minute until the cheese has melted.