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Zucchini Stuffing Casserole
zucchini sliced 1/2 inch thick
condensed cream of chicken soup
1Cook zucchini in a small amount of boiling water until tender, then drain.
2In a saucepan, cook carrot and onion in 4 tablespoons of butter until tender.
3Remove from heat and stir in 1 1/2 cups of croutons, the canned soup, and the sour cream.
4Gently stir in the par-cooked zucchini.
5Turn into a 1 1/2 quart casserole dish.
6Melt the remaining butter and add 3/4 cup croutons. Toss gently and top the casserole.
7Bake at 350F in a pre-heated oven for 30 - 40 minutes. (Serves 6 - 8)
About Zucchini Stuffing Casserole