Zucchini Casserole

Name: Zucchini Casserole
Yield: 0
Cuisine: American
Ingredients: 6 c zucchini squash; 1 large onion, chopped; 1 can(s) cream of chicken soup, undiluted; 1 c sour cream; 1 1/2 c shredded cheddar cheese; 1 carrot, grated; 1/2 c butter, melted; garlic croutons

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By Claudia McClaran
@cjmcclaran

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Great Aunt Ida.

Rating:

☆☆☆☆☆ 0 votes0

Method:

Bake

Ingredients

6 c

zucchini squash
1 large

onion, chopped
1 can(s)

cream of chicken soup, undiluted
1 c

sour cream
1 1/2 c

shredded cheddar cheese
1

carrot, grated
1/2 c

butter, melted
·

garlic croutons
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How to Make Zucchini Casserole

Step-by-Step

Boil zucchini and onion in salted water for 5 minutes. Drain.
Add soup and sour cream to zucchini and onion. Mix well.
Layer in casserole with cheese, carrots, and croutons.
Drizzle butter on each layer.
Place in pre-heated 375°F. oven and bake for 25 to 30 minutes.

Printable Recipe Card

About Zucchini Casserole

Course/Dish: Vegetables

Main Ingredient: Vegetable

Regional Style: American

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