Sunday, August 3, 2008

Zucchini Casserole

This is a family favorite recipe and a great way to use the plethora of zucchini that may come out of your garden. If you've ever grown zucchini you know that it can take over and then you are trying to find recipients of your bounty.

Zucchini Casserole
Cook in water until tender:
6 c. cubed, peeled zucchini
1/4 c. diced onions

Mix together:
1 can Cream of chicken (or mushroom) soup
1 c. sour cream

Add into above:
1 c. peeled, shredded carrots

Add all to drained zucchini and onion mixture. Mix thoroughly.

Mix in another bowl separately:
1 large pkg. herb stuffing mix (like Stove Top)
1/2 c. melted butter

Put 3/4 of the stuffing mix on the bottom of a 8x8 pan. Cover with zucchini mixture. Sprinkle remaining stuffing mix on top. Bake uncovered at 350 for 30 minutes. **Note--I usually double this recipe for my family of 7 and put it in a 9x13 pan.

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