ZUCCHINI CASSEROLE

Cathy Nunn

By
@CJNUNN

This is a delicious side dish, one that even the kiddos will like to eat! Having trouble getting the kids to eat their zucchini? Try this!


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Comments:

Serves:

6 to 8 - as a side dish

Prep:

15 Min

Cook:

1 Hr

Ingredients

1
10.75 oz can cream of chicken soup (or cream of celery)
4 c
stuffing mix, herb-seasoned (or plain)
2/3 c
melted butter or margarine
3 c
sliced zucchini (slice about 1/4 inch thick) may also use yellow squash or mexican calabacita squash
3
semi-cooked carrots (sliced about 1/4 inch thick) can use 2 cups of frozen carrots
1/2 c
sour cream (may use light or fat-free)
1/2 medium
chopped onion
1/2 tsp
seasoned salt (optional)

Directions Step-By-Step

1
Preheat oven to 325 degrees. Slice carrots and stew in a small amount of water for about 10 minutes. They need to be semi-soft. You may instead use frozen carrots. Mix sliced zucchini, carrots, onion, soup and Sour Cream together. Fold together the stuffing, melted margarine and seasoned salt and add to zucchini mixture.
2
Place in greased baking dish. Bake uncovered at 325 degrees for an hour.

(Optional) May melt a few ounces of your favorite cheese on top if desired. Add about 15 minutes before removing from oven.

About this Recipe

Other Tag: Quick & Easy
Hashtags: #squash, #Dish