
Zucchini Casserole II
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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
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