Zucchini Casserole II

Zucchini Casserole II

by Alvin Washington 1 year ago
4.4 (9)
25 minutes
302 kcal
25.8 g carbs
Description

This is a tasty way to use up some of your bumper crop of zucchini.

Ingredients
  • 6 cups diced zucchini
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • ½ cup chopped onion
  • 1 cup shredded carrots
  • 1 (6 ounce) package dry bread stuffing mix
  • ½ cup butter, melted
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. 2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
  3. 3. In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
  4. 4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts
serving: 8 servings
calories: 302 kcal
carbohydrates: 25.8 g
protein: 4.8 g
saturated fat: 11.8 g
cholesterol: 43.4 mg
sodium: 688.4 mg
fiber: 2.6 g
sugar: 5.4 g