Baked Vegetable Casserole

Jane Whittaker

By
@janenov46

This comes from my sisters employees cookbook St. Law Psychiatric Center 1890-1990 Centennial Cookbook. The cook was Vickie Miller.
You can interchage zuchinni for summer squash, or use both.
My grandkids loved this one.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 lb
zuchinni, sliced
1 c
carrot, grated
1 large
onion, chopped
8 oz
package herb stuffing mix
1/2 c
butter, melted
1 c
cream chicken soup
1 c
sour cream
1 c
extra sharp cheddar cheese, or more if you like
salt and pepper to taste

Directions Step-By-Step

1
Boil veggies for 5 minutes, drain well.
2
Melt butter and toss into stuffing mix.
3
Spread 1/2 dressing and spread in a greased casserole.
4
In a large bowl combine the drained veggies, soup, sour cream, salt and pepper,and cheese
5
Spread veggies over the stuffing.
6
Top with rest of stuffing mix.
7
Bake in a pre heated 350° for 30 to 40 minutes, or until slightly brown and bubbly.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American