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Baked Zucchini, Broccoli and Cauliflower Recipe

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This recipe for Baked Zucchini, Broccoli and Cauliflower is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of mushroom or cream of chicken soup
1/2 pint sour cream
1/2 c chopped onion
2/3-1 c grated carrot
9 oz small package of Pepperidge Farm Stuffing
1/2 lb butter
Directions:
Directions:
Cook the vegetable in boiling salted water until barely tender.
Mix together soup and sour cream.
Melt the butter and mix with the stuffing.
Line a 2qt casserole dish with 2/3 stuffing mix. Add all the vegetables. Pour the soup mixture on top. Top with the remaining stuffing.
Bake in a preheated 350º oven for 35-40 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours including baking time
Personal Notes:
Personal Notes:
There was a note attached to the recipe that read;
Marie- I baked it covered for 1/2 hours. Checked center with a fork then did 10-15 minutes without cover. Size and liquid will vary on amount of vegetables used. I used 3/4 head cauliflower, 1 lb broccoli and one medium zucchini and forgot onion-life goes on. JMB

 

 

 

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