Baked Carrot-Zucchini Casserole

Baked Carrot-zucchini Casserole

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Nice comfort food casserole. Feel free to substitute yellow squash for the zucchini or a combination of both.


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10 Min
25 Min


  • 3 c
    sliced zucchini
  • 1 c
    cream of chicken soup
  • 1/2 pkg
    pepperidge farm stuffing
  • 2
    shredded carrots
  • 1/2 c
    sour cream
  • 1/3 c
    melted butter

How to Make Baked Carrot-Zucchini Casserole


  1. Cool zucchini to al dente and drain.
  2. Mix stuffing with butter and combine soup, sour cream, zucchini and carrots with the dressing mixture.
  3. Bake at 350 degrees F for 25 minutes.

Printable Recipe Card

About Baked Carrot-Zucchini Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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