Zucchini Casserole II Tasty Recipes

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Zucchini Casserole II

"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
  • 1/2 cup chopped onion
  • 1 cup shredded carrots
  • 1 (6 ounce) package dry bread stuffing mix
  • 1/2 cup butter, melted

Instructions :

Prep : 15M Cook : 8M Ready in : 40M
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • 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.
  • 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.
  • Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Notes :

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