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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is a rich and creamy casserole. We serve it every Christmas eve as it is a great side with beef, ham, or turkey. Real comfort food and good year round. I don't know where this recipe originated but I got it from my mother more than 25 years ago. One important tip is to drain the zucchini well otherwise your casserole will be too watery. Ingredients:
2 lbs zucchini, sliced in rounds |
1 small onion, chopped |
1 (10 1/2 ounce) can cream of chicken soup |
1 pint sour cream (low fat works well) |
1/2 lb butter (this can be reduced if desired to 1/4 lb) or 1/2 lb margarine (this can be reduced if desired to 1/4 lb) |
8 ounces pepperidge farm seasoned stuffing mix |
Directions:
1. - steam sliced zucchini on stop top until tender; then drain well in colander.
2. - melt margarine and then add stuffing mix; fluff with fork and set aside,
3. - combine soup, sour cream, and onions then add in drained zucchini and mix carefully to coat zucchini but not break or mush zucchini.
4. - spray a 2 quart casserole dish with cooking spray; layer bottom with half zucchini mixture; then layer with half stuffing mixture; another layer of zucchini and then top with remaining stuffing. Alternatively you can use a 13x9 pan and put all zucchini on bottom and top with one layer of stuffing.
5. - bake 350 degrees for approximately 35 minutes or until bubbly.
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