"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Morris, Margaret
Added: Thursday, August 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lb zucchini
2 small carrots - grated
2 Tbs chopped onion
1 (8 oz) pkg Pepperidge season herb cornbread
2 Tbs chopped green pepper
1 cup sour cream
2 oz pimentos
1 (10 oz) can cream of chicken soup
3/4 stick of butter

Directions:
Directions:
Cut and boil the zucchini lightly; drain. Melt butter, mix with cornbread dressing. Spread 1/2 in the bottom of a 9" X 13" baking dish. Mix the drained squash, carrots, onions and peppers, salt and pepper, sour cream and soup. Spread over the dressing. Dot with pimentos. Sprinkle remaining dressing on top. Bake at 350F for 30 minutes or until firm.

Personal Notes:
Personal Notes:
Excellent with chicken from the grill.

 

 

 

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