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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Endicott Family 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:  
Granda Amspaugh/ June Shelby of Eugene Oregon

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups zucchini, sliced
1/4 Cup chopped Onion
1 Can Condensed Cream of Chicken Soup
1 Cup dairy sour cream
1 Cup Shredded Carrot
1 (8oz.) pkg. Herb Seasoned Stuffing Mix
1/2 Cup Melted Margarine

Directions:
Directions:
Cook zucchini and onion in salted water for 5 minutes, drain.
Combine the soup and sour cream, stir in carrot mix
Fold in zucchini and onion
Combine stuffing mix and margarine
Spread 1/2 of Stuffing in 12 x 7 baking dish
Spoon mixture on top, then spread rest of stuffing over all.
Bake 350 degrees about 25 minutes

Number Of Servings:
Number Of Servings:
4 to 6 people
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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