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Zucchini Casserole




Zucchini Casserole
source Jeanne Wasserman
categories main dish, family cookbook
yield
prep time
total time

INGREDIENTS
  • 6 cup Zucchini, Peeled & Sliced Thin
  • ½ Cup Onion, Chopped
  • 1 Can Cream Of Chicken Soup
  • 1 Cup Carrot, Shredded
  • 1 Stick Margarine
  • 8 oz Herb Stuffing
  • 1 Cup Sour Cream
  • 1 tsp Salt

    • INSTRUCTIONS
  • 1. Cook zucchini and onion with 1 teaspoon salt in pot of water for 5 minutes.
  • 2. Drain.
  • 3. Combine soup, sour cream, carrots and fold into zucchini.
  • 4. Mix stuffing with melted butter.
  • 5. Spread ½ stuffing mixture in bottom of 13x9 inch baking dish.
  • 6. Pour zucchini mixture on top of stuffing.
  • 7. Put remaining stuffing on top of zucchini. Bake at 350 degrees for 30 minutes.

    • NOTES

    NUTRITION