zucchini casserole
(1 RATING)
My family loves this recipe as a side dish without the sausage or as a main dish with it. It reheats well if there are any leftovers but you may have to double the recipe if you expect there to be!
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prep time
15 Min
cook time
45 Min
method
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yield
6 serving(s)
Ingredients
- 1-1/2 cup zucchini, cubed
- 1 small onion, diced
- 1 medium green pepper, diced
- 1 pound bulk italian sausage (i use bob evans)
- 1 box stove top dressing, chicken flavor
- 1 can campbell's cream of chicken soup
- 1 cup sour cream, lite
- 1/4 cup parmesan cheese, grated
How To Make zucchini casserole
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Step 1Fry the sausage in a skillet in bite size pieces instead of crumbles. Drain on a paper towel.
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Step 2While the sausage is frying, chop the vegetables.
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Step 3Make the dressing according to package directions and place one half of it in an 8 or 9 inch buttered baking dish. Cover the stuffing with the chopped vegetables.
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Step 4Cover the vegetables with the fried sausage pieces.
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Step 5Mix sour cream and soup thoroughly and spread over the layered casserole. Place the rest of the stuffing over the top and sprinkle the parmesan cheese over it.
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Step 6Bake uncovered at 350 degrees for 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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