Summer Zucchini Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
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. 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
|
|