Zucchini Dutch Cheese Casserole

• 2 cups egg noodles
• 4 cups diced zucchini
• 1/2 cup water
• 1/4 cup butter or margarine
• 1 1/2 cups chopped mushrooms
• 1/2 cup chopped onion
• 1 clove garlic, chopped
• 1/4 cup flour
• 3/4 teaspoon salt
• 3/4 teaspoon dried basil
• 1 1/2 cups milk
• 1 1/2 cups shredded Gouda cheese

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.
5. Cover and cook in the microwave on high for 6 minutes.
6. Scrape the zucchini into the colander with the pasta and set aside.
7. Place the butter, mushrooms, onion, and garlic into the casserole dish.
8. Cook on high for 3 minutes, then stir in the flour, salt, and basil.
9. Stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.
10. Stir the zucchini and pasta into the mushroom sauce along with 1 cup of the Gouda cheese.
11. Cook for 6 more minutes on high, then sprinkle with the remaining cheese, and cook another minute until the cheese has melted.

egg noodles, zucchini, water, butter, mushrooms, onion, clove garlic, flour, salt, basil, milk, gouda cheese

Taken from allrecipes.com/recipe/zucchini-dutch-cheese-casserole/ (may not work)