Zucchini Casserole to Die For |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Its the time of year for zucchini and neighbors keep sharing their bumper crop with us. The problem is we don't like zucchini! I needed to find another venue other than zucchini bread and muffins. I came up with this recipe and it has been a smash hit with everyone! Ingredients:
6 cups zucchini (large, grated or diced) |
1 cup grated carrot |
1/2 cup diced onion |
1/2 cup butter |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup sour cream |
1 (8 ounce) package seasoned stuffing mix |
Directions:
1. Preheat oven to 350°F.
2. In a small bowl, combine cream of chicken soup and sour cream; set aside.
3. In a large skillet, melt butter over medium-high heat.
4. Add onion and sauté until soft.
5. Add grated or diced zucchini and grated carrots.
6. Stir frequently until zucchini is soft; about 5 minutes.
7. In a large mixing bowl, combine cooked veggies, soup mixture and seasoned stuffing together, stirring gently until well mixed.
8. Spread into a lightly greased 13 x9 baking dish.
9. Bake at 350°F for 30 minutes.
10. To make it more of a 'Main Dish', my family likes it when I add 4 or 5 diced, grilled, boneless chicken breasts to the mix.
11. This dish is the only way I can get my family to eat zucchini!
12. Hope yours enjoys it too!
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