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Zucchini carrot casserole Recipe

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This recipe for Zucchini carrot casserole, by , is from The Dugan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Parker

Category:
Category:

Ingredients:  
Ingredients:  
Carrots
Zucchini
Onion
Cream of chicken soup
Sour cream
Herb-seasoned stuffing
Butter

Directions:
Directions:
Boil 2 pounds of diced zucchini and 1/4 cup chopped onion in 1 cup water for 5 minutes. Drain. Sir in 1 can cream of chicken soup, 1 cup sour cream, 1 cup shredded carrots, 1/2 teaspoon garlic salt. /itís contents of 1 package (8 Ounce) herb-seasoned stuffing mix with 1/2 cup melted butter.Spread 1/2 stuffing mix in bottom of 9 x 13 pan. Spoon vegetable mixture over stuffing. Top with remaining stuffing mix. Bake 350 degrees for 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Great when zucchini is plentiful

 

 

 

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