Zucchini Casserole

Submitted by United Church of God on Mon, 2011-05-16 14:25
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Description

Tender zucchini is the anchor of this delicious vegetable and stuffing dish.

Summary

Yield
Servings
Source

Carl and Wanda Steele, Athens, OH; Effie Neff, Charleston, WV; Avis Coker, Florence, SC

Prep time45 minutes

Ingredients

6Cupzucchini (or yellow squash, diced)
1Cupsour cream
1Cancream of chicken soup
1Cupcarrots (shredded)
1⁄4Cuponion (diced)
1Packagestuffing mix (8 ounces, Pepperidge Farms is good)
1⁄2Cupbutter (melted)

Instructions

Cook zucchini in boiling water for 5 minutes; drain well. Combine sour cream and soup and stir in carrots. Fold in zucchini and onion. Mix stuffing and butter. Put half of stuffing mix into 8 x 11 baking dish and spread vegetable mix onto stuffing. (I stir stuffing mix and vegetable mix together and put in dish.) Top with remaining stuffing mix. Bake 30 minutes in 350º oven.

Notes

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