Zucchini squash casserole
Zucchini squash casserole
Ingredients/Components
- sour cream - 1 c
- melted butter - 1 Tbsp
- stick butter, melted - 1 item
- shredded carrots - 1 c
- chopped onion - 2 Tbsp
- can cream of chicken soup - 1 item
- zucchini
- Stove Top stuffing
How to make zucchini squash casserole:
Do not peel zucchini, but clean and slice thin. Add just enough water to cook crisp-tender; drain. Saute onion in 1 tablespoon margarine, add to zucchini.Mix soup, sour cream and carrots; add to zucchini and onion mixture. Combine dressing, seasoning packet and melted butter.
Sprinkle 13 x 9 x 2-inch pan with half of dressing mixture. Top with squash mixture, then top with rest of bread mixture. Bake at 350° for 25 to 30 minutes.
Recipe categories: Side dish, Casseroles, Onions.
Rating:
Related ingredients:
cold mashed potatoes, medium onion, frozen chopped broccoli, can condensed cream of mushroom soup, box frozen chopped broccoli, frozen broccoli spears, cooked and drained, dry egg noodles, firm red tomatoes 3 to 4-inches in diameter, frozen vegetables broccoli, carrots and cauliflower mix, over-sized zucchini
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