Vegtable and Stuffing Casserole

Vegtable  And Stuffing Casserole Recipe

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Jane Whittaker


My grandkids love this casserole, and although it really isn't what you woulld call health food, they woof it right down.
This also is a GREAT use for zuchinni which is so prolific when it comes in season.


★★★★★ 1 vote

8 to 10
15 Min
40 Min
Stove Top


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2 lb
sliced zuchinni
1 c
coarsely grated carrot
1 large
onion, chopped
8 oz
package herb stuffing mix
1/2 c
butter, melted
1 can(s)
cream of mushroom soup
1 c
sour cream
1 1/2 c
sharp cheddar cheese, grated

How to Make Vegtable and Stuffing Casserole


  • 1Boil veggies for 5 minutes and drain.
  • 2Put veggies in a large bowl ,mix in sour cream,soup, and cheese.
  • 3Melt butter, and add to dressing. Toss to combine.
  • 4Spray casserole dish with pam.
  • 5Pre heat oven to 350 degrees.
  • 6Spread 1/2 of dressing in prepared casserole.
  • 7Spoon on veggie mixture.
  • 8Top with rest of stuffing.
  • 9Bake in a preheated 350 degree oven for 40 to 50 minutes or until all bubbly and starting to brown

Printable Recipe Card

About Vegtable and Stuffing Casserole

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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