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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from From the Kitchen of Pat Wolf, 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:  
2 lbs. (3 c.) Yellow Summer Squash or Zucchini, shredded
¼ c. Onion, chopped
1 can Condensed Cream of Chicken Soup, undiluted
1 c. Sour Cream
1 c. Shredded Carrot
1 (8 oz.) pkg. Herb-Seasoned Stuffing mix
½ c. Butter, melted
Directions:
Directions:
Cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrot.
Fold in squash and onion. Combine stuffing mixture and butter. Spread ½ of stuffing mixture in bottom of 12x7½x2 baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350º oven for 25 - 30 minutes or until heated through.
Personal Notes:
Personal Notes:
Thanksgiving Side Dish - Double recipe for family occasions.

 

 

 

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