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    Zucchini Casserole


    Source of Recipe


    E. Ludovici


    List of Ingredients


    • 8-10 cups sliced zucchini (can also use yellow summer squash)
    • 1/4 cup diced onion
    • 1 cup grated carrots
    • 1 cup sour cream
    • 1 10-oz. can cream of chicken soup
    • 1/2 cup butter or margarine, melted
    • 1 8-oz. package Pepperidge Farm® stuffing


    Instructions


    1. Boil squash and onion for 5-6 minutes in water. Drain.
    2. Mix squash mixture with carrots, sour cream and soup.
    3. Place stuffing in large bowl; stir in melted butter.
    4. Layer a 13x9" pan with half the stuffing mixture. Cover with all of the squash mixture and top with remaining stuffing mixture.
    5. Bake at 350°F for 25 to 30 minutes.
    6. This serves 8 generously.


    Final Comments


    Serve with any kind of meat, a salad & rolls. A delicious way to use up the coming summer zucchini harvest!
 

 

 

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