baked vegetable casserole
This comes from my sisters employees cookbook St. Law Psychiatric Center 1890-1990 Centennial Cookbook. The cook was Vickie Miller. You can interchage zuchinni for summer squash, or use both. My grandkids loved this one.
prep time
20 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 pounds zuchinni, sliced
- 1 cup carrot, grated
- 1 large onion, chopped
- 8 ounces package herb stuffing mix
- 1/2 cup butter, melted
- 1 cup cream chicken soup
- 1 cup sour cream
- 1 cup extra sharp cheddar cheese, or more if you like
- - salt and pepper to taste
How To Make baked vegetable casserole
-
Step 1Boil veggies for 5 minutes, drain well.
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Step 2Melt butter and toss into stuffing mix.
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Step 3Spread 1/2 dressing and spread in a greased casserole.
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Step 4In a large bowl combine the drained veggies, soup, sour cream, salt and pepper,and cheese
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Step 5Spread veggies over the stuffing.
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Step 6Top with rest of stuffing mix.
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Step 7Bake in a pre heated 350° for 30 to 40 minutes, or until slightly brown and bubbly.
- 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!
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