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| ZUCCHINI CASSEROLE | |
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4 cups zucchini, peeled, seeded and cut into 1 inch cubes 1/2 c. (1 stick) butter 1 small to medium onion, chopped 1 cup shredded carrots 1 can cream of chicken soup 1 cup (8 oz.) sour cream 1 box Pepperidge Farms seasoned croutons Boil zucchini just until tender, drain (if using zucchini you had frozen, just thaw it and drain very well, I found no need to cook it). In a large skillet, melt butter. Add carrots and onion and sauté until tender. Remove from heat and stir in sour cream and soup (right out of the can). Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into buttered 3 quart baking dish. Top evenly with remaining croutons, cover with foil and bake at 350°F for 35-40 minutes or until hot. My 4 cups of zucchini were generous (on the heaping side) and it works fine. Submitted by: Janice Kimpel | |
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recipe reviews #46146
Denise Gendreau (New Hampshire) says:
This is a terrific side dish... A staple in the summertime to use up abundant squash from the garden. It makes a great potluck dish too. Make sure to print out the recipe, it is always asked for. You can substitute broccoli and cauliflower too. Steaming vs boiling veggies is preferred in my opinion.
#192639
Zucchini (Texas) says:
Best ever!
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