Zucchini casserole
Zucchini casserole
Ingredients/Components
- pkg - 1 to
- sour cream - 1 c
- melted margarine - 1/2 c
- chopped onion - 1/4 c
- shredded carrot - 1 c
- can cream of chicken soup, undiluted - 1 item
- squash, thinly sliced - 6 c
How to make zucchini casserole:
Combine crumb and herb stuffing with butter; set aside. Cook squash, onions and carrots in boiling water for 5 minutes; drain. Combine soup and sour cream. Stir all together except stuffing. Spread 1/2 of stuffing on bottom of 12 x 7 1/2-inch pan. Spread on vegetables. Spread remainder of stuffing on top and bake at 350° for 1/2 hour. Serves 6.Recipe categories: Egg, Side dish, Casseroles.
Rating:
Related ingredients:
sugar, milk, flour, eggs, beaten, small zucchini, thinly sliced, white cake, loaf english muffin bread, cut off crust, zucchini, peel and cut in pieces, pears, pared, cored and chopped
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