zucchini casserole
This is a delicious side dish, one that even the kiddos will like to eat! Having trouble getting the kids to eat their zucchini? Try this!
prep time
15 Min
cook time
1 Hr
method
---
yield
6 to 8 - as a side dish
Ingredients
- 1 - 10.75 oz can cream of chicken soup (or cream of celery)
- 4 cups stuffing mix, herb-seasoned (or plain)
- 2/3 cup melted butter or margarine
- 3 cups sliced zucchini (slice about 1/4 inch thick) may also use yellow squash or mexican calabacita squash
- 3 - semi-cooked carrots (sliced about 1/4 inch thick) can use 2 cups of frozen carrots
- 1/2 cup sour cream (may use light or fat-free)
- 1/2 medium chopped onion
- 1/2 teaspoon seasoned salt (optional)
How To Make zucchini casserole
-
Step 1Preheat oven to 325 degrees. Slice carrots and stew in a small amount of water for about 10 minutes. They need to be semi-soft. You may instead use frozen carrots. Mix sliced zucchini, carrots, onion, soup and Sour Cream together. Fold together the stuffing, melted margarine and seasoned salt and add to zucchini mixture.
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Step 2Place in greased baking dish. Bake uncovered at 325 degrees for an hour. (Optional) May melt a few ounces of your favorite cheese on top if desired. Add about 15 minutes before removing from oven.
- 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!
Discover More
Category:
Sides
Category:
Vegetables
Category:
Side Casseroles
Tag:
#Quick & Easy
Keyword:
#squash
Keyword:
#Dish
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