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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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. zucchini, sliced 1/4 inch thick
1/2 cup water
1 tsp. salt
1 cup onion, finely chopped
1/2 cup butter
10.5 oz. can Campbell's Cream of Chicken Soup
1 cup sour cream
8 oz. pkg. herb seasoned stuffing mix
Directions:
Directions:
Put the zucchini, water and salt in a saucepan. Heat until boiling, then lower the heat and cook covered for 5 minutes. Drain well. In another pan, sauté the onions in the butter. Stir in the soup and sour cream. Sprinkle 1/3 of the stuffing into a 9x13-inch greased pan. Spoon 1/2 of the zucchini mixture over the stuffing. Add another 1/3 of the stuffing on top of that and then the rest of the zucchini mixture. Put the final layer of stuffing on top. Bake in a preheated 350º oven for 25 minutes.
Personal Notes:
Personal Notes:
This recipe pairs well with baked chicken or roast beef. It is not difficult to make, very creamy and definitely not as heavy as other "stuffing type" casseroles. Mom found this recipe in the newspaper many years ago, and we have yet to find another quite like it or quite as delicious!

 

 

 

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