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Zucchini and carrot casserole Recipe

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This recipe for Zucchini and carrot casserole, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Kerekes
Added: Tuesday, October 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  




2 lb. zucchini, sliced
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 1/2 cups carrots cut into pieces
1 8oz. Stove Top seasoned stuffing mix
1/2 cup butter melted

Directions:
Directions:




Cook onion zucchini and carrots in boiling water until tender. Drain.
Add soup and sour cream and stir add salt and pepper to taste.

Mix stuffing with melted butter. Spread 1/2 of stuffing on bottom of baking dish.
Spread the zucchini and carrot mixture over stuffing,Then top with remaining stuffing and Bake 350F for 25-30 minutes.

 

 

 

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