Zucchini stuffing casserole
Zucchini stuffing casserole
Ingredients/Components
- butter or margarine - 6 Tbsp
- dairy sour cream - 1/2 c
- shredded carrots - 3/4 c
- chopped onions - 1/2 c
- can condensed cream of chicken soup - 1 item
- medium zucchini, sliced 1/2-inch thick - 4 item
- herbed stuffing cubes
How to make zucchini stuffing casserole:
Cook zucchini in a little salted water until tender; drain. In a saucepan, cook carrots and onions in butter until tender. Remove from heat; stir in 1 1/2 cups stuffing cubes, the soup and sour cream. Gently stir in zucchini. Turn into a 1 1/2-quart casserole. Melt remaining butter. Add remaining cubes; toss gently and put on top of casserole. Bake at 350° for 35 to 40 minutes.Recipe categories: Squash, Side dish, Casseroles.
Rating:
Related ingredients:
onion, chopped, sliced squash, medium squash, thinly sliced, unpeeled zucchini, large or 2 small zucchini squash, stove top cornbread mix, squash, sliced 4 1/2 c, to 8 medium sized squash, coarsely ground squash, to 8 medium sized yellow squash, sliced
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