Summer Zucchini Casserole Recipe

Ingredients
<br>- 2 pounds sliced zucchini
<br>- ¼ cup chopped onion
<br>- 1 (10.75 ounce) can condensed cream of chicken soup
<br>- 1 cup sour cream
<br>- 1 cup grated carrots
<br>- 1 stick unsalted butter, melted
<br>- 1 (6 ounce) package chicken-flavored dry bread stuffing mix
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
<br>step 3: In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
<br>step 4: Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
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Ingredients
- 2 pounds sliced zucchini
- ¼ cup chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup grated carrots
- 1 stick unsalted butter, melted
- 1 (6 ounce) package chicken-flavored dry bread stuffing mix

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
step 3: In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
step 4: Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

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