Zucchini carrot casserole
Zucchini carrot casserole
Ingredients/Components
- pkg - 1 oz
- sour cream - 1 c
- water - 1 c
- melted butter - 1/2 c
- shredded carrots - 1 c
- can cream of chicken soup - 1 item
- sliced zucchini - 2 lb
- chopped green onions - 1/4 c
How to make zucchini carrot casserole:
Boil the zucchini, onions and water together for 5 minutes and drain. Stir in the soup, sour cream and carrots. Toss the stuffing mix with the melted butter. Spread half of the stuffing in bottom of a 12 x 7-inch or 2 x 9-inch baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing mix over all. Bake at 350° for 25 to 35 minutes.Recipe categories: Squash, Side dish, Casseroles.
Rating:
Related ingredients:
eggs, flour, hamburger meat, yellow squash, fresh yellow squash, ground zucchini, small summer squash, zucchini, cut in 3/8-inch slices, yellow summer squash, sliced 2 lb
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