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Zucchini Casserole

If your garden (or your neighbor’s) is overflowing with zucchini, this casserole is a quick bake and sure to please even the fussiest of eaters!

6 cups of sliced zucchini
½ cup diced onion
1 can reduced fat cream of chicken soup
1 cup reduced fat sour cream
1 cup shredded carrots
1 package stuffing mix
½ cup melted butter

·Preheat oven to 350 degrees
·Heat water on stove top in medium sized pan to boiling.
·Boil zucchini and onion in salted water for 5 minutes and drain.
·Combine soup, sour cream and carrots in a bowl.
·Fold into zucchini and onions.
·Combine butter and stuffing mix.
·Cover bottom of a 9 x 13 baking dish with ½ of the stuffing mixture.
·Add the zucchini mixture and top with remaining stuffing.
·Bake at 350 degrees for 30 minutes.
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