"Hunger is the best sauce in the world."--Cervantes

Baked Zucchini-Stuffing Casserole Recipe

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This recipe for Baked Zucchini-Stuffing Casserole, by , is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Roknich
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sour cream
4 medium zucchini,sliced 1/2 inch thick
3/4 cup shredded carrots
1/2 cup chopped onion
6 T. margarine/butter
2 1/2 cups Pepperidge Farm Herbed Stuffing Cubes
1 can cream of chicken soup

Directions:
Directions:
Cook zucchini in salted water until tender. Drain. In pan, saute carrots and onions in 4 T. margarine/butter until tender. Remove from heat. Stir in 1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Pour into 2 quart casserole dish. Top with remaining cubes. Melt remaining 2 T. margarine/butter and pour over top of casserole. Bake uncovered at 350 for 30-40 minutes.

 

 

 

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