Summer Zucchini Casserole
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"If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it."
Original recipe yield: 4 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 35 Minutes
- Ready In:
- 55 Minutes
- Servings:
- 4
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INGREDIENTS:
- 2 pounds sliced zucchini
- 1/4 cup chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup grated carrots
- 1 stick unsalted butter, melted
- 1 (6 ounce) package chicken-flavored dry bread stuffing mix
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DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
- In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
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