baked vegetable casserole

Name: Baked Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 pound(s) zuchinni, sliced; 1 cup(s) carrot, grated; 1 large onion, chopped; 8 ounce(s) package herb stuffing mix; 1/2 cup(s) butter, melted; 1 cup(s) cream chicken soup; 1 cup(s) sour cream; 1 cup(s) extra sharp cheddar cheese, or more if you like; - salt and pepper to taste

(1 rating)

review

Recipe by

Jane Whittaker

@janenov46

Massena (now in FL), NY

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.

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(1 rating)

yield 8 serving(s)

prep time 20 Min

cook time 45 Min

method Bake

Ingredients For baked vegetable casserole

2 lb

zuchinni, sliced
1 c

carrot, grated
1 lg

onion, chopped
8 oz

package herb stuffing mix
1/2 c

butter, melted
1 c

cream chicken soup
1 c

sour cream
1 c

extra sharp cheddar cheese, or more if you like
salt and pepper to taste

How To Make baked vegetable casserole

1
Boil veggies for 5 minutes, drain well.

2
Melt butter and toss into stuffing mix.
3
Spread 1/2 dressing and spread in a greased casserole.
4
In a large bowl combine the drained veggies, soup, sour cream, salt and pepper,and cheese
5
Spread veggies over the stuffing.
6
Top with rest of stuffing mix.
7
Bake in a pre heated 350° for 30 to 40 minutes, or until slightly brown and bubbly.
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baked vegetable casserole

Ingredients For baked vegetable casserole

How To Make baked vegetable casserole

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