Friday, September 30, 2011
Recipe: Zucchini Casserole
Preheat oven 350 degrees
6 cups sliced zucchini
1 onion, sliced
1 cup carrots, sliced
1 cup sour cream
1 can cream of chicken soup (or use homemade)
1 box Stove Top Stuffing Mix
1/2 cup butter, melted
1/4 cup shredded Parmesan cheese (optional) - I didn't use
Slice vegetables and place in a large pot filled with water.
Bring water (with vegetables to a boil).
Let boil for 3 - 5 minutes until the zucchini looks cooked and then remove from heat.
Season vegetables with salt and pepper.
Mix together the sour cream and the cream of chicken soup.
Melt the butter and pour on the top of the Stove Top Stuffing mix. Combine until the stuffing is moist.
In a 9 x 13 pan, pour 1/2 of the stuffing mix on the bottom of the pan.
Pour 1/2 of the drained vegetables on top of the stuffing.
Spread 1/2 of the sour cream and soup mixture on top of the vegetables.
Place the rest of the vegetables on top of the soup.
Spread the rest of the soup over the second layer of vegetables.
Sprinkle the remaining stuffing mix on top of the soup.
(If you choose, sprinkle Parmesan cheese on top of the Stuffing Mix - I didn't)
Bake casserole at 350 degrees for 30 - 35 minutes or until soup begins to bubble and stuffing mix is browned.
This is such a yummy casseroles. It is one of our favorite.
When I make a casserole, I freeze half of the casserole for a later meal. Our family is too small for regular size casseroles. This freezes great and is a great freezer meal to pull out on busy days. I don't bake the one I am putting in the freezer until I pull it out and then I bake it longer or let it defrost first.