Zucchini 'N Stuffing Casserole
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
