Stuffed Zucchini Casserole
CATEGORIES
INGREDIENTS
- 7 cups zucchini, sliced ½‐inch thick
- ¼ cup onion, chopped onion
- 1 cup carrot, shredded
- 1 can condensed Cream of Chicken soup
- 8‐oz sour cream
- 2 cups herb‐seasoned stuffing mix
- ¼ cup butter, melted
DIRECTIONS
- 1 Preheat oven to 350° F.
- 2 In large saucepan, cook zucchini, onion, and carrots for 5 to 8 minutes until crisp tender; drain well.
- 3 In large bowl, combine soup and sour cream.
- 4 Fold zucchini mixture into soup and sour cream.
- 5 Toss stuffing mix with melted butter and spread half of stuffing mixture in 9 x 12 baking dish.
- 6 Spoon zucchini mixture on top, then put on remaining stuffing mixture; bake for 25 to 30 minutes or until heated through.