Zucchini Casserole I Recipe

Ingredients
<br>- 4 ounces herb-seasoned dry bread stuffing mix
<br>- 1/3 cup melted butter
<br>- 4 cups cubed zucchini
<br>- 2 carrots, grated
<br>- 1 small onion, chopped
<br>- 1 (10.5 ounce) can condensed cream of chicken soup
<br>- 1/2 cup sour cream
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In a small bowl combine stuffing and butter.  In a separate bowl combine zucchini, carrots, onion, soup and sour cream.  Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
<br>step 3: Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
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Ingredients
- 4 ounces herb-seasoned dry bread stuffing mix
- 1/3 cup melted butter
- 4 cups cubed zucchini
- 2 carrots, grated
- 1 small onion, chopped
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
step 3: Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

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