"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Zucchini Vegetable Casserole Recipe

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This recipe for Zucchini Vegetable Casserole, by , is from The Doreen Brownstone Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

susan kelso


6 cups (2 lbs.) zucchini
cup chopped onion
1 can cream of mushroom soup
1 cup (or less) sour cream
1 cup shredded carrots
1 package Uncle Ben's Stuff & Such sage dressing
cup margarine, melted

grated cheese
Corn Flake crumbs

Preheat oven to 350.

In one bowl, combine sour cream and soup.
Stir in carrots and onions. Fold in zucchini.
In another bowl, combine stuffing mix and margarine.
Spray casserole dish with Pam.
Spread half of the vegetable mix on bottom.
Add a layer of stuffing. Repeat; end with stuffing layer.
Spread grated cheese on top, then sprinkle on cornflake crumbs.

Bake at 350 for 30 minutes.

from Zena Minuk.




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