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| ZUCCHINI STUFFING CASSEROLE | |
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4 medium zucchini, sliced 1/2-inch thick 3/4 cup shredded carrot 1/2 cup chopped onion 6 tbsp. butter 2 1/4 cups herbed stuffing cubes, divided 1 (10 oz.) can cream chicken or cream mushroom soup 1/2 cup dairy sour cream or milk Note: May top casserole with grated cheese, bacon bits, or French's fried onions the last 10 minutes of baking. Cook zucchini in a little boiling water until tender. Drain. In saucepan cook carrots and onions in 4 tablespoons butter until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and dairy sour cream. Gently stir in zucchini and turn into 1 1/2 quart casserole dish. Melt remaining butter, add rest of stuffing. Toss gently and sprinkle over top of casserole. Bake at 350°F for 30 to 40 minutes. Makes 6 to 8 servings. | |
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recipe reviews #2010
lisa says:
I use a whole box of stuffing as a bottom pie crust, then whole mixture over it. Sharp cheese grated with french fried cheese onions on top. I use cream of celery with a whole can of milk. Try to find what you like best. Its really good!
#89838
Irene Buechlein (New Jersey) says:
We made this for Thanksgiving and it was delicious!
#121066
Mary weber (Florida) says:
Been making this for years..goes over big every time..family always wants recipe
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