"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Katie's Zucchini Casserole Recipe

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This recipe for Katie's Zucchini Casserole, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Johnson
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 350 for 40 minutes.

 

 

 

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