Zucchini Stuffing Casserole
Source of Recipe
Marla
List of Ingredients
Zucchini Stuffing Casserole
1/2 pound loaf of white bread
1/4 cup oil
1 1/2 tablespoons dried onion flakes
1 1/2 tablespoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon sage
1/4 teaspoon pepper
4 zucchini sliced
3/4 cup carrot sliced
1/2 cup onion chopped
6 tablespoons margarine divided
10 3/4 fluid ounces cream of chicken soup
1/2 cup sour cream
Recipe
Preheat oven to 375 degrees.
Dice a loaf of white bread, place the cubes in a 13" x 9" baking
dish. Toast in the oven for 45 minutes, stirring occasionally.
In a large bowl, combine the bread cubes, oil, dried onion flakes,
dried parsley, garlic salt, sage, and pepper. Lightly toss to coat
well; set aside.
Combine sliced zucchini and sliced carrots in salted, boiling water
to cover. Simmer for about 15 minutes, or until the vegetables are
tender. Drain. In a large saucepan, saute chopped onions in 4
tablespoons margarine until tender. Stir in half of the stuffing
mix, cream of chicken soup (undiluted), and sour cream. Gently stir
in the cooked vegetables then transfer to a baking dish. Melt 2
tablespoons margarine in a skillet. Stir in the remaining stuffing
mix and toss to coat. Sprinkle over the vegetable mixture. Bake for
30 to 40 minutes.
source is Heidi
|
|
member logon
