Summer Zucchini Casserole
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Summer Zucchini Casserole

1. Sliced zucchini - 2 pounds
2. Chopped onion - ¼ cup
3. Condensed cream of chicken soup - 1 (10.75 ounce) can
4. Sour cream - 1 cup
5. Grated carrots - 1 cup
6. Unsalted butter, melted - 1 stick
7. Chicken-flavored dry bread stuffing mix - 1 (6 ounce) package

How to cook deliciously - Summer Zucchini Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

3. Stage

In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

4. Stage

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.