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| Zucchini Casserole II Recipe |
- PREP 15 mins
- COOK 25 mins
- READY IN 40 mins
Original recipe makes 8 servings
- 6 cups diced zucchini
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chopped onion
- 1 cup shredded carrots
- 1 (6 ounce) package dry bread stuffing mix
- 1/2 cup butter, melted
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
- In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
- Bake for 20 minutes in the preheated oven, or until the top is golden brown.
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