baked carrot-zucchini casserole
Nice comfort food casserole. Feel free to substitute yellow squash for the zucchini or a combination of both.
No Image
prep time
10 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3 cups sliced zucchini
- 1 cup cream of chicken soup
- 1/2 package pepperidge farm stuffing
- 2 shredded carrots
- 1/2 cup sour cream
- 1/3 cup melted butter
How To Make baked carrot-zucchini casserole
-
Step 1Cool zucchini to al dente and drain.
-
Step 2Mix stuffing with butter and combine soup, sour cream, zucchini and carrots with the dressing mixture.
-
Step 3Bake at 350 degrees F for 25 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!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes