Creamy zucchini casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Margarine or butter |
| 1 | small | Onion; diced |
| 3 | mediums | Zucchini (about 10 oz each); cut into 1/4 inch slices |
| 2 | mediums | Carrots; peeled and shredded |
| 1 | can | (10 3/4 oz) cream of chicken soup |
| ½ | cup | Sour cream |
| 1 | Bag (8 oz) herb seasoned stuffing mix, coarsly crushed | |
Directions
(from Good Housekeeping, Nov. 1997) Preheat oven to 350 degrees. Grease a 9x13 inch, glass baking dish. Melt margarine or butter in a large skillet over medium heat. Add onion and cook until tender, but not browned, about 5 mins, stirring occasionally. Add zucchini and carrots and cook until zucchini is tender, about 8 mins.
Remove skillet from heat. Stir in soup and sour cream until evenly mixed.
Sprinkle half of stuffing mix in baking dish. Spoon zucchini mixture on top,then the remaining stuffing mix. Bake 25 to 30 mins until hot and bubbly. Makes 16 servings.
Posted to KitMailbox Digest by ehgf@... (Ellen) on Nov 25, 1997
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