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Favorite Zucchini Casserole Recipe

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This recipe for Favorite Zucchini Casserole, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
6 cups zucchini, sliced or use 3 cups each of zucchini and yellow squash
1 small onion, sliced thin
1 c cooked, sliced carrots
1 c sour cream
1 can cream of mushroom soup
1 pkg of cornbread stuffing mix ( like Stove Top)
1/2 c melted butter or margarine
3/4 c water

Directions:
Directions:
Cook the carrots in a little water, drain. Cook zucchini/squash with onions in a little water for about 5 minutes and drain. In a mixing bowl, mix together the sour cream, soup, and water. Add the drained zucchini/squash, onions, and carrots and stir gently to mix. Combine the dry stuffing mix (seasoning mix too) with the melted butter in another bowl. Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish. Crumble 1/2 the stuffing mix in the bottom of the dish. Pour in the zucchini mixture. Top with the rest of the stuffing. Bake for 30 minutes.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Cooked, sliced canned carrots will work fine. I like this best with both types of squash.

 

 

 

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