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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

ZUCCHINI CASSEROLE Recipe

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This recipe for ZUCCHINI CASSEROLE is from A Family Cook, Made with Love!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c diced zucchini-unpeeled
1/4 c. chopped onion
1/4 c. salted water
1 can cream of chicken soup
1 c. sour cream
1 c. shredded raw carrots
1 pkg. herb stuffing mix
1/2 c. butter or margarine
Salt and pepper to taste
Directions:
Directions:
Cook zucchini and onions in salted water for 5 min,(do not over-cook). Drain and set aside. Combine chicken soup, sour cream and shredded carrots, and add zucchini mixture. In a skillet, melt the butter, add stuffing mix and stir until all the stuffing is coated with butter. Put half of the stuffing on the bottom of a 2 qt. casserole dish. Add vegetable mixture and put remaining stuffing mix on top. Bake at 350 degrees for 20-30 min.
OPTIONS; water chestnuts (drained and sliccd) can be added for extra crunch--also grated cheddar cheese is good sprinkled on top.
Personal Notes:
Personal Notes:
This is a hearty casserole--an alternative to our green bean casserole we love.

 

 

 

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