Summer Zucchini Casserole
Originally submitted by Judy B and modified by Kaboose.com
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Garden-fresh zucchini, carrots and onion baked in a creamy chicken broth and sandwiched between layers of bread stuffing make up this summery casserole that's perfect for any occasion.
Ingredients
- 2 pounds sliced zucchini
- 1/4 cup chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup grated carrots
- 1 stick unsalted butter, melted
- 1 (6 ounce) package chicken-flavored dry bread stuffing mix
Cooking Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
- In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
- Bake in the preheated oven for 25 to 30 minutes, or until stuffing is golden brown.
Nutrition Facts
Servings per Recipe: 4
Amount Per Serving
- calories: 609cal
- total fat: 41.3g
- cholesterol: 94mg
- sodium: 1325mg
- carbohydrates: 50.7g
- fiber: 5.2g
- protein: 11.8g
Preparation Time: 20 min.
Cooking Time: 25 min.
Ready In: 45 min.
Servings: 4
Cooking Time: 25 min.
Ready In: 45 min.
Servings: 4
