"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cheesy Zucchini Casserole Recipe

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This recipe for Cheesy Zucchini Casserole, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Garrett
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Tablespoons butter or margarine
1 cup diced carrots
1/2 cup onions
2 small or one large zucchini (if they are small don't worry about seeding them but if they are big definitely seed them or you'll get seedy surprises you'll be spitting out)
1 can cream of chicken soup
1/2 cup sour cream
1 cup of velveeta cheese (or Aldi's brand)
2 1/2 cups Stove Top Stuffing (or generic) and by the way, generally the packages ARE 2 1/2 cups......no need to measure it

Directions:
Directions:
Saute' your carrots, onions and zucchini in the butter until tender in your largest skillet. Add the can of cream of chicken soup. Add the velveeta cheese and simmer stirring OFTEN until the cheese melts. Add the stove top stuffing and mix it all together. Pour into a greased casserole dish. It will fit in a 10X10 square but it cooks just fine in a 9X13, just watch it to make sure it doesn't dry out. Bake at 350 for 30 min. or until golden brown.

Personal Notes:
Personal Notes:
I usually make this with hamburgers because it's cheesy and a change of pace from mac-n-cheese I usually serve with hamburgers. Also very good with a baked chicken. Given to us by Lucille Kauble.

 

 

 

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