Zucchini Casserole II recipe
All Recipes Side Dish Vegetables Squash Summer Squash
Ingredients
- 6 cups diced zucchini 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup sour cream ½ cup chopped onion 1 cup shredded carrots 1 (6 ounce) package dry bread stuffing mix ½ cup butter, melted
Nutrition Info
- 302 caloriescarbohydrate: 25.8 gcholesterol: 43.4 mgfat: 20.6 gfiber: 2.6 gprotein: 4.8 gsaturatedFat: 11.8 gservingSize: -sodium: 688.4 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Casserole II
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.