Zucchini Casserole II Recipe

Zucchini Casserole II Recipe
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins 

Original recipe makes 8 servings

  •  6 cups diced zucchini
  •  1 (10.75 ounce) can condensed cream of mushroom soup
  •  1 cup sour cream
  •  1/2 cup chopped onion
  •  1 cup shredded carrots
  •  1 (6 ounce) package dry bread stuffing mix
  •  1/2 cup butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
  3. In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.
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