Zucchini stuffing casserole

Yield: 8 servings

Measure Ingredient
¾ cup Shredded carrots
½ cup Onion, chopped
6 tablespoons Butter
2½ cup Herbed stuffing cubes
1 can Condensed cream of chicken
Soup
½ cup Sour cream
4 mediums Zucchini, cut 2 inch thick

Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook zucchini in a little boiling water until tender. Drain. Saute carrots and onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-½ cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 minutes at 350 degrees. Serves 6-8.

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