More Great Recipes: Casserole | Side Dish | Vegetable

Zucchini 'N Stuffing Casserole


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Serves | Prep Time | Cook Time

Ingredients

2 pounds (6-cups) zucchini, sliced
1/4 cup onion, chopped
3/4 cup salted water
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup carrots, shredded
1 package (8-ounce) herb stuffing mix, fine not cubed
1 stick margarine


In a large saucepan, cook the zucchini and the onion in


salted water for 5 minutes. Remove from heat and


drain, set aside. In a large bowl combine the chicken soup,


sour cream and carrots. Mix well. Add the cooked


zucchini mixture. Mix well. In a 10-inch skillet, melt the


margarine. Add the herb stuffing mix and stir until the


stuffing is well coated. Put 1/2 of the stuffing mix


in the bottom of an 8 x 12 x 2-inch glass baking dish.


Add the vegetable mixture over the top. Sprinkle with


the remaining stuffing over the top. Bake at


350-degrees for 20 to 30 minutes.


Pairs Well With


Notes

A dash of local for every season
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