"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Baked Zucchini, Broccoli and Cauliflower Recipe

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This recipe for Baked Zucchini, Broccoli and Cauliflower, by , is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Cianciolo
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom or cream of chicken soup
1/2 pint sour cream
1/2 c chopped onion
2/3-1 c grated carrot
9 oz small package of Pepperidge Farm Stuffing
1/2 lb butter

Directions:
Directions:
Cook the vegetable in boiling salted water until barely tender.
Mix together soup and sour cream.
Melt the butter and mix with the stuffing.
Line a 2qt casserole dish with 2/3 stuffing mix. Add all the vegetables. Pour the soup mixture on top. Top with the remaining stuffing.
Bake in a preheated 350 oven for 35-40 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours including baking time
Personal Notes:
Personal Notes:
There was a note attached to the recipe that read;
Marie- I baked it covered for 1/2 hours. Checked center with a fork then did 10-15 minutes without cover. Size and liquid will vary on amount of vegetables used. I used 3/4 head cauliflower, 1 lb broccoli and one medium zucchini and forgot onion-life goes on. JMB

 

 

 

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