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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Tender green zucchini slices and orange flecks of carrot give this casserole a pretty look. The stuffing stays nice and moist, while the topping gets crunchy.Bernice Morris, Marshfield, Missouri Ingredients:
3/4 cup water |
1/4 teaspoon salt |
4 medium zucchini, cut into 1/2-inch slices |
2 medium carrots, grated |
1 medium onion, chopped |
6 tablespoons butter, divided |
2-1/4 cups seasoned stuffing croutons, divided |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup sour cream |
Directions:
1. In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside.
2. In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini.
3. Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6-8 servings.
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