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Zucchini cassarole Recipe

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This recipe for Zucchini cassarole, by , is from Mickey's Cookbook, 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!

Contributor:  
Contributor:  
Mickey Stevens

Category:
Category:

Ingredients:  
Ingredients:  
6 cups sliced zucchini (and/or yellow summer squash
1/4 c. chopped onion
1 can cream chix, celery mushroom soup- undiluted
1 c. sour cream
1 c. shredded carrot (optional)
1 pkg. 8 oz. stove top herb stuffing mix
1/2 c. margarine, melted

Directions:
Directions:
Combine stuffing with margarine, set aside.
Cook squash & onion in boiling water for 5 min., drain thoroughly.
Combine soup & sour cream, mix well, fold in carrots, add thoroughly drained zucchini. DO NOT MASH
Spread 1/2 stuffing mix in bottom of 9 x 13 baking dish or two smaller ones.
You can freeze one.
Carefully spoon veggie mix on top of stuffing mix, sprinkle remaining stuffing on top.
Bake 350 for 25-30 min.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe given me by Brenda Nealy and I love it.

 

 

 

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