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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from It'll Get in Your Mouth, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium zucchini sliced 1/2 inch thick
3/4 C carrots cut up
salted water
1/2 C chopped onions
6 Tbsp butter or margarine
2 1/4 C herbed stuffing mix
1 can cream of chicken soup (10 3/4 oz can)
1/2 C sour cream
Directions:
Directions:
Preheat oven to 350 degrees. Cover Zucchini and carrots with salted water in sauce pan and boil for 15 minutes or until tender. Drain the water. In another pan sautee onions in 4 Tbsp butter on low until soft. Stir in 1 1/2 C of herbed stuffing mix, cream of chicken soup and sour cream. Pour this mixture in with the zucchini and carrots and gently stir. Put in a casserole dish. Melt remaining butter. Add remaining herbed stuffing mix to the butter and mix together. Sprinkle buttered herb stuffing mixture on top of the casserole. Cook in oven for 30 to 40 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I usually double the recipe which fits comfortably in a 9X13 pan

 

 

 

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