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Zucchini: Sour Cream Zucchini Casserole




Source of Recipe


TOH BB 2006


List of Ingredients




~6 cups zucchini, sliced
~1/2 cup chopped onion
~1 can (12 oz.) cream chicken soup (**I used Campbell's Southwestern Pepperjack soup)
~1 cup sour cream
~1 cup shredded cheese
~1 (8 oz.) package herb seasoned stuffing (**I used prepared Stove Top - not dry, unprepared)
~1/2 cup melted butter
~salt and pepper to taste

Recipe



Boil zucchini and onion in salt water for five minutes and drain.
Combine soup, sour cream; mix together.
Combine zucchini and onion mixture with soup and sour cream mixture.
Combine melted butter and stuffing mix.
In a cake pan, add 1/2 stuffing mix (**I pressed it lightly into the pan to form almost a "crust"), then all zucchini mix, 1 cup of cheese, then add remaining stuffing on top of zucchini.
Bake at 350 degrees for 30 minutes