Zucchini casserole
Zucchini casserole
Ingredients/Components
- sour cream - 3/4 c
- stick margarine - 1 item
- toasted almonds - 1 item
- can cream of chicken soup - 1 item
- salt and pepper to taste - 1 item
- small onion, diced - 1 item
- zucchini - 2 lb
- small can pimento, chopped - 1/2 item
- herb stuffing mix
- medium carrots, crated - 2 item
How to make zucchini casserole:
Cut zucchini in bite size pieces and cook in small amount of water for five minutes. Drain. Mix cream of chicken soup, onion, pimento, carrots, sour cream, salt and pepper. Fold in zucchini. Melt margarine and add to stuffing mix. Line casserole with stuffing, reserving small amount for top. Pour in zucchini mixture. Top with stuffing and sprinkle with toasted almonds. Bake at 325° for 35 minutes.Recipe categories: Egg, Side dish, Casseroles.
Rating:
Related ingredients:
sugar, eggs, vanilla, milk, salt, flour
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