Cook in water until tender: 6 c. cubed, peeled zucchini
1/4 c. diced onions
Mix together:
1 can Cream of chicken (or mushroom) soup
1 c. sour cream
Add into above:
1 c. peeled, shredded carrots
Add all to drained zucchini and onion mixture. Mix thoroughly.
Mix separately:
1 large pkg. herb stuffing mix
1/2 c. melted butter
Put 3/4 of the stuffing mix on the bottom of a 8x8 pan. Cover with zucchini mixture. Sprinkle remaining stuffing mix on top. Bake uncovered at 350 for 30 minutes.
**Note--I ususally double this recipe for my family of 7 and put it in a 9x13 pan.
2 comments:
I'm so glad you posted this recipe! I'd completely forgotten about this yummy casserole.
I'm so glad you posted too. this is so good and our friends just gave us some zucchini from their garden. I was going to make bread but not anymore. I can't wait...
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