Zucchini Casserole Recipe

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Zucchini Casserole

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


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

About this Recipe

Other Tag: Quick & Easy