zucchini casserole
(1 rating)
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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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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For zucchini casserole
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1-1/2 czucchini, cubed
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1 smonion, diced
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1 mdgreen pepper, diced
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1 lbbulk italian sausage (i use bob evans)
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1 boxstove top dressing, chicken flavor
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1 cancampbell's cream of chicken soup
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1 csour cream, lite
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1/4 cparmesan cheese, grated
How To Make zucchini casserole
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1Fry the sausage in a skillet in bite size pieces instead of crumbles. Drain on a paper towel.
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2While the sausage is frying, chop the vegetables.
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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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4Cover the vegetables with the fried sausage pieces.
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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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6Bake uncovered at 350 degrees for 45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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