Recipes, Etc.

August 24, 2017

Since zucchini is so plentiful this time of the year, this recipe is a great way to use up your excess zucchini from the garden or take advantage of this plentiful veggie in the grocery.

 

Diane’s Zucchini Casserole
4 cups peeled and cubed zucchini 
1 carrot
small onion
8 oz. sour cream
1 can of cream of mushroom soup 
1 stick of butter
1 Stove Top Stuffing (chicken)

 

Layer #1:   Parboil zucchini for 3 minutes and drain; grate 1 carrot and onion.  Mix carrot and onion with sour cream and cream of mushroom soup.   Add zucchini to mixture.


Layer #2: Melt butter and stir in Stove Top Stuffing mix.  

 
Grease 8” x 10” baking dish with butter.


Place 1/3 of Layer #1 in prepared baking dish; top with l/3 of the stuffing mixture; continue with the layering process and end with the stuffing mixture.   


Bake 35 minutes in a 350 degree oven.

 

Etc.  — This recipe tastes like the best stuffing casserole ever!  


You can use it as an accompaniment to your entree or even serve at your brunch.    
At a recent family reunion, it was this recipe that everyone talked about!      
 

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