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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. zucchini, cut into large pieces (6 cups)
1/2 c. onion, chopped
10 3/4 oz. can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. pkg. herb seasoned stuffing
1/4 c. butter, melted

Directions:
Directions:
In saucepan, cook zucchini and onion in boiling water 5 minutes; drain. In medium bowl, combine soup, sour cream and carrots; fold in zucchini and onion. In bowl, combine stuffing with butter. Spread half of stuffing mixture on bottom of 7x12x1/2" pan. Spoon vegetable mixture over stuffing; top with remaining stuffing. Bake 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Can be assembled ahead and frozen. Bake 45 to 60 minutes from frozen state. **Do not bake before freezing.

 

 

 

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