Zucchini Casserole II recipe

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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 calories
carbohydrate: 25.8 g
cholesterol: 43.4 mg
fat: 20.6 g
fiber: 2.6 g
protein: 4.8 g
saturatedFat: 11.8 g
servingSize: -
sodium: 688.4 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

  2. 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.

  3. 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.

  4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Recipe Yield

8 servings

Recipe Note

This is a tasty way to use up some of your bumper crop of zucchini.

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