Recipe Share: Zucchini Casserole

Zucchini Casserole

 

4 medium zucchini, sliced 1/2 inches thick

1/4 cup of pared and shredded carrots

water, salted

1/2 cup of chopped onion

6 Tablespoons of butter or margarine

2 1/4 cups of herbed stuffing mix

1 (10 3/4 0z) can of cream of chicken soup

1/2 cup of sour cream

 

In a medium saucepan, put zucchini and carrots in enough boiling, salted water to cover them.  Cover pan and simmer for about 10 minutes, until vegetables are tender.  Drain.  In a large saucepan, saute onion in four tablespoons of butter until tender.  Stir in 1 1/2 cups of herbed stuffing mix, cram of chicken soup, and sour cream.  Gently stir in zucchini and carrots.

 

Preheat oven to 350 degrees.  Lightly butter a 1 1/2 quart casserole dish.  Put mixture in dish.  Melt remaining butter in a small sauce pan.  Add rest of herbed stuffing mix to the butter.  Toss gently and sprinkle over casserole.

 

Bake 30-40n minutes.  Yield: 4-6 servings


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