zucchini stuffing casserole

How To Make zucchini stuffing casserole

• 1

  Cook zucchini in a small amount of boiling water until tender, then drain.
• 2

  In a saucepan, cook carrot and onion in 4 tablespoons of butter until tender.
• 3

  Remove from heat and stir in 1 1/2 cups of croutons, the canned soup, and the sour cream.
• 4

  Gently stir in the par-cooked zucchini.
• 5

  Turn into a 1 1/2 quart casserole dish.
• 6

  Melt the remaining butter and add 3/4 cup croutons. Toss gently and top the casserole.
• 7

  Bake at 350F in a pre-heated oven for 30 - 40 minutes. (Serves 6 - 8)
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