Plain.Recipes

Zucchini Casserole

Source: www.cookbooks.com/Recipe-Details.aspx?id=677903

Ingredients

  1. 2 lb. zucchini and/or summer squash, sliced 3/8-inch thick (7 c.)
  2. 1/4 c. chopped onion
  3. 1 (10 3/4 oz.) can cream of chicken soup
  4. 1 (8 oz.) carton sour cream
  5. 1 c. shredded carrot
  6. 2 c. herb-seasoned stuffing mix
  7. 1 stick butter, melted

Directions

  1. Cook squash and/or zucchini and onion 5 to 10 minutes until crisp-tender.
  2. Drain mixture well.
  3. In large bowl, combine soup and sour cream; stir in carrot.
  4. Fold in zucchini/squash and onion.
  5. Toss stuffing mix with butter.
  6. Spread 1/2 stuffing mixture in 12 x 7 1/2 x 2-inch baking dish.
  7. Spoon zucchini mixture on top.
  8. Sprinkle remaining stuffing mixture over it. Bake at 350° for 25 to 30 minutes or until heated through or in microwave uncovered on High 7 minutes, giving dish 1/2 turn after 4 minutes.