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Zucchini Casserole Recipe

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

Diane Nutter (Larry Nutter)
Added: Thursday, June 12, 2008


2 qt. sliced or diced unpeeled zucchini
1 lg. chopped onion
1 lb. hamburger
tsp. salt
tsp. pepper
1 c. sliced raw peeled carrots
1 (7 oz.) package seasoned stuffing croutons
c. melted butter
1 can cream of chicken soup
1 c. sour cream

Cook zucchini and onion in small amount of salted water until zucchini changes color. Drain and reserve liquid-(set aside).

Brown hamburger & add salt & pepper-(set aside).

Prepare croutons according to package directions: using c. melted butter & 1 c. reserved liquid from the cooked zucchini-(set aside).

Combine carrots, soup & sour cream, then fold in zucchini & onion mixture-(set aside).

Grease a 4 or 5 quart casserole. Layer in the following order:
Spread of the hamburger on bottom of casserole.
Then layer with of the croutons.
Next the vegetable mixture.
Next the remaining hamburger
Top with remaining croutons.

Bake @ 350 for 1 hour.




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