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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from The Beck Family Cookbook Project, 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:  
1 1/2 pound sliced zucchini 1/8-inch thick (about 3 small)
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup grated cheddar cheese
1 large grated carrot
1 medium chopped onion
1 7 ounce pkg. Pepperidge Farms Herb Stuffing Mix (prepared according to directions)
Directions:
Directions:
Press 1/2 stuffing in a 9x13 inch pan.
Mix rest of ingredients together (except zucchini).
Put 1/2 of zucchini over stuffing.
Put 1/2 of the other mixture over zucchini.
Then the rest of the zucchini; then the rest of the mixture. Top with remaining stuffing.

Bake 300-325 º for 40 to 60 minutes or until zucchini is tender.
Let stand 5 to 10 minutes before serving.

 

 

 

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