Wednesday, October 1, 2008

Zucchini Casserole

“Vegetable garden season and I love it!  This is actually super yummy.  I'm surprised every time I make it how much I like it.” Sara Sandburg

2 lbs zucchini, sliced/quartered (6-8 cups...I usually do 8ish)
1/4 cup chopped or sliced onions
1 can (10 oz) condensed cream of chicken soup
1 cup Sour Cream
1 cup shredded carrots1 pkg (8 oz) herb-seasoned stuffing mix
1/2 c (1 stick) butter, melted
Cook zucchini and onion in boiling salted water for 5 minutes.  Drain.  Set aside.  Combine soup and sour cream.  Stir in carrots.  Fold in the drained squash and onion.  Combine stuffing mix and melted butter.  Spread half of stuffing on bottom of a baking dish.  Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables.

Bake at 350 for 25 to 30 minutes, uncovered.  Makes 6 servings.

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