Zucchini Casserole II Recipe

Ingredients
<br>- 6 cups diced zucchini
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 1 cup sour cream
<br>- 1/2 cup chopped onion
<br>- 1 cup shredded carrots
<br>- 1 (6 ounce) package dry bread stuffing mix
<br>- 1/2 cup butter, melted
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Bake for 20 minutes in the preheated oven, or until the top is golden brown.
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Ingredients
- 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
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
step 2: 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.
step 3: 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.
step 4: Bake for 20 minutes in the preheated oven, or until the top is golden brown.

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