Creamy Zucchini Casserole
Source of Recipe
Unknown
List of Ingredients
- 6 Tbsp butter
- 1 small onion, diced
- 3 medium zucchini, cut into 1/4-inch-thick slices
- 2 medium carrots, peeled and shredded
- 1 can (10-3/4 oz.) cream of chicken soup
- 1/2 cup sour cream
- 1 bag (8 oz.) herb-seasoned stuffing mix, coarsely crushed
Instructions
- Preheat oven to 350 degrees and grease a 13x9-inch glass baking dish.
- In a 12-inch skillet, melt butter over medium heat. Add onion and cook until tender but not browned, about 5 minutes, stirring occasionally. Add zucchini and carrots, and cook until zucchini is tender, about 8 minutes.
- Remove skillet from heat; stir in undiluted cream of chicken soup and sour cream until evenly mixed.
- Sprinkle half of stuffing mix in baking dish. Spoon zucchini mixture on top, then remaining stuffing mix.
Bake 25 to 30 minutes until hot and bubbly.
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