"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Standiford
Added: Sunday, August 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 medium zucchini
3/4 c shredded carrot
1/2 c chopped onion
6 Tbsp margarine
2 1/4 c herb stuffing cubes
1 can Cream of Celery soup
1/2 c sour cream

Directions:
Directions:
Peel zucchini, cube and cook until tender. Drain. Cook carrot and onion in 4 tablespoons of margarine until tender. Remove from heat. Stir in 1 1/2 cups of stuffing cubes, celery soup and sour cream - then gently stir in the cooked zucchini. Place mixture in a buttered casserole. Melt 2 tablespoons margarine and mix with the remaining stuffing cubes; spread over the top of casserole.

Bake at 350 for 30-40 minutes.

 

 

 

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