Zucchini Casserole

(from Theresa Loving’s recipe box)

Ingredients

  • 2 lb. zucchini (6 cups)
  • 1/2 c. chopped green pepper
  • 1/4 cup chopped onion
  • 1 carrot julienne
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 8 oz. Pepperidge Farm stuffing
  • 1/2 cup melted butter

Directions

  1. Cook zucchini, onion, pepper and carrots in boiling salt water for 5 minutes. Drain.

  2. Combine soup and sour cream. Stir in vegetable mixture.

  3. Combine melted butter with stuffing.

  4. Spread 1/2 stuffing mixture in a 12″×7 1/2″×2″ pan. Put vegetable mixture on top and then remaining stuffing.

  5. Bake at 350 degrees for 25-30 minutes.

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