"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zucchini Casserole Recipe

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

Contributor:  
Contributor:  
Carol (Moenning) Frieders
Added: Friday, January 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. zucchini thinly sliced
1 can cream of chicken soup
2 cups herd seasoned stuffing mix
1/4 cup chopped onions
8 oz. sour cream
1 cup shredded carrots
1/4 cup butter - melted
salt & pepper to taste

Directions:
Directions:
In a large sauce pan, cook zucchini & onion in boiling water, salted for 5-10 min, Drain well.

In a large bowl, combine soup, sour cream & carrots. Fold in zucchini & onions. Toss 1 cup stuffing mix with the melted butter. Spread mixture in the bottom of a baking dish.

Spoon zucchini mixture over the top. Sprinkle with remaining cup of stuffing mix.

Bake @ 350 for 25-30 min.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I found this in our local paper years ago.

 

 

 

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