Zucchini Casserole
Description
This zucchini casserole recipe, made with creamy condensed soup, carrots, onions, and herb stuffing, is perfect for using up extra garden squash.
Ingredients
•
4 ounces herb-seasoned dry bread stuffing mix
•
1/3 cup melted butter
•
4 cups cubed zucchini
•
2 medium carrots, grated
•
1 small onion, chopped
•
1 (10 1/2 ounce) can condensed cream of chicken soup
•
1/2 cup sour cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine stuffing mix and butter in a small bowl. Combine zucchini, carrots, and onion in a separate bowl; add condensed soup and sour cream; stir in ½ stuffing mixture.
3
Transfer zucchini mixture to a 9x13-inch casserole dish; sprinkle remaining ½ stuffing mixture over top. Cover the dish with aluminum foil.
4
Bake in the preheated oven for 1 hour.