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Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Treasures from the Galley, 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:  
Gailard Kunkle s/v Red Pepper

Category:
Category:

Ingredients:  
Ingredients:  
6 c. zucchini, sliced
1 c. sour cream
c. onion, chopped
1 (8 oz.) pkg. stuffing mix
1 can cream of chicken soup
1 c. raw carrot, grated
1 stick margarine

Directions:
Directions:
Cook zucchini and onion in salted water for 10 minutes. Drain well. Melt margarine and mix with stuffing. Spread one half of this in 9x13 in baking dish. Mix zucchini and onion with the chicken soup, sour cream and carrots.
Spread over stuffing in pan and top with the other half of stuffing mix. Bake hour in 325F oven. Alternate preparation: All ingredients can be mixed together and then baked hour in 325F oven.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
One of Carol's favorite recipes.

 

 

 

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