Zucchini casserole

(from Theresa Loving’s recipe box)

Ingredients

  • 2 lbs. zucchini (6 cups)
  • 1/2 c. chopped green pepper
  • 1/4 c. chopped onion
  • 1/2 c. julienne carrots
  • 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, and pepper in boiling salt water for 5 minutes – drain. combine soup and sour cream – stir in carrots. Fold in zucchini, pepper and onion. Combine melted butter with stuffing. Spread 1/2 stuffing mixture in a 12″×7 1/2″×2″pan. Put vegetable mixture on top and then remaining stuffing mixture. Bake 350 degrees for 25-30 minutes.

Email to a friend | Print this recipe | Back