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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Favorite Zucchini Casserole Recipe

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This recipe for Favorite Zucchini Casserole is from The Williams Family Cookbook 2011, 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:  
6 cups zucchini, sliced or use 3 cups each of zucchini and yellow squash
1 small onion, sliced thin
1 c cooked, sliced carrots
1 c sour cream
1 can cream of mushroom soup
1 pkg of cornbread stuffing mix ( like Stove Top)
1/2 c melted butter or margarine
3/4 c water
Directions:
Directions:
Cook the carrots in a little water, drain. Cook zucchini/squash with onions in a little water for about 5 minutes and drain. In a mixing bowl, mix together the sour cream, soup, and water. Add the drained zucchini/squash, onions, and carrots and stir gently to mix. Combine the dry stuffing mix (seasoning mix too) with the melted butter in another bowl. Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish. Crumble 1/2 the stuffing mix in the bottom of the dish. Pour in the zucchini mixture. Top with the rest of the stuffing. Bake for 30 minutes.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Cooked, sliced canned carrots will work fine. I like this best with both types of squash.

 

 

 

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