"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Zucchini Casserole, by Alicia Cluff, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup onions 1 can cream of chicken soup 1 cup sour cream 3 medium size zucchini, sliced 1 cup steamed carrots 2 1/4 cup dressing (bread) 6 Tbs. butter
Cook vegetables and onions in 2 Tbs. butter, sautÚ. Add cream of chicken soup & sour cream. Add 1/2 cup stuffing. Blend and put in casserole dish. Add vegetables and work in carefully. Cover with remaining dressing and butter. Bake 30-45 minutes at 350║. Croutons may be used instead of dressing.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.