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
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!