"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Katie's Zucchini Casserole, by Ruth Johnson, is from The Siegel Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 - 1 lb. zucchini-unpeeled and sliced into bite-size pieces. Cook until barely tender (about 5 minutes) in boiling salted water. 1 cup grated carrots 1/2 cup chopped onions 6 T. butter, divided 2 1/4 cup seasoned croutons (stuffing mix) 1 cup sour cream 1 can cream of chicken soup
Saute carrots and onions in 4 T. butter. Combine sour cream and chicken soup. Drain zucchini well; carefully fold soup mixture and zucchini into carrot and onion mixture. Add 1 1/2 cups of the flavored croutons. Bake in a 2 1/2 quart greased casserole. Cover with remaining croutons which have been mixed with 2 T. of melted butter. Bake at 350º for 40 minutes.
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