Zucchini Dutch Cheese Casserole

Bring a large pot of lightly salted water to a boil over high heat. Add the egg noodles and cook until al dente 8 to 10 minutes. Drain in a colander rinse with cold water and set aside.

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. 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.

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.