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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 - 4 small sized zucchini (about 3 cups chopped)
3 carrots, grated
1 onion, chopped
1 can cream of chicken soup
1 12 oz. pkg. herb-seasoned dry stuffing mix (only use the bread part not the seasonings)
1 C sour cream

Directions:
Directions:
Cut zucchini into large chunks - cut in half lengthwise and then cut about every 2 inches. You can leave peel on or take it off whichever you prefer. Bring to a boil in a small amount of salted water and cook a few minutes until soft. Remove from heat and drain.

Meanwhile, in a large skillet, saute carrots and onion in a little olive oil or margarine and cook until tender.* (*See note.) Shut off heat, add chicken soup (undiluted) and sour cream, stir well to mix. Add salt and pepper to taste. Reserve about 1 cup of dry stuffing to sprinkle on top of casserole and add rest of package to mixture and stir well. Add cooked zucchini and gently stir zucchini into mixture. Place mixture in a casserole dish, top with remaining stuffing mix, dot with butter and bake at 350 for about 30 minutes. If you make it ahead and refrigerate, bake for 60 minutes, first 30 minutes covered with foil.

Personal Notes:
Personal Notes:
This is a really great casserole - very popular at pot lucks. Interesting story on this recipe -- I have been making it as above written for as long as I've made the casserole (at least 20 plus years.) I just found the original recipe -- Mom cut it out of a "Family Weekly" which is a Sunday newspaper insert on Nov. 23, 1980. The original recipe does not have you saute the onion and carrots -- it just adds them raw -- I can't imagine not cooking them, especially since they have you cook the zucchini, but you can do whichever you want if you make this. I recommend you make it like I did as I know that is delicious.

 

 

 

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