"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zucchini Casserole Recipe

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

Contributor:  
Contributor:  

Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large zucchini’s diced ( or 2 medium)
1 large onion
1 bag of Pepridge Farms Herb Stuffing Mix/Croutons.
1 container sour cream
1 can cream of chicken soup
1 stick of butter of margarine, melted
1 cup shredded carrots
1 ½ cup shredded cheddar cheese or muentser
3-4 pre-cooked chicken breasts, diced

Directions:
Directions:
Cook diced zucchini with onion in boiling water until tender. In a large bowl mix together sour cream, soup and ½ stick of butter/margarine. Add carrots, ½ bag of stuffing and ½ cheese. Add cooked zucchini and diced chicken. Place in a 13 x 9 in pan. Sprinkle with remaining stuffing and cheese. Drizzle with butter/margarine. Cook at 350 degrees until brown.

Personal Notes:
Personal Notes:
Elodee Kroll, Wisconsin Service Center

 

 

 

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