Zucchini Casserole II

Name: Zucchini Casserole II recipe
Prep time: 15 min
Cook time: 25 min
Yield: 8 servings
Cuisine: Global
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

by Alvin Washington 1 year ago

4.4 (9)

25 minutes

302 kcal

25.8 g carbs

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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. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
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. 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. 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