Zucchini Casserole

Zucchini Casserole

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Phyllis Carnes


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!


★★★★★ 1 vote

15 Min
45 Min


  • 1-1/2 c
    zucchini, cubed
  • 1 small
    onion, diced
  • 1 medium
    green pepper, diced
  • 1 lb
    bulk italian sausage (i use bob evans)
  • 1 box
    stove top dressing, chicken flavor
  • 1 can(s)
    campbell's cream of chicken soup
  • 1 c
    sour cream, lite
  • 1/4 c
    parmesan cheese, grated

How to Make Zucchini Casserole


  1. Fry the sausage in a skillet in bite size pieces instead of crumbles. Drain on a paper towel.
  2. While the sausage is frying, chop the vegetables.
  3. Make 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.
  4. Cover the vegetables with the fried sausage pieces.
  5. Mix 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.
  6. Bake uncovered at 350 degrees for 45 minutes.

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About Zucchini Casserole

Other Tag: Quick & Easy

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