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Zucchini Casserole
by Outspoken on Wed Jun 18, 2008 5:25 pm
Zucchini Casserole
From Theresa Monk for the Clinton Historical Society Bi-centennial Cookbook
Ingredients
6 c. sliced zucchini
1 can cream of chicken soup
1 8 oz. package of instant stuffing (Pepperidge Farms is recommended)
1/2 c. melted butter
1 c. sour cream or low-fat yogurt
1 c. shredded carrots
1/4 c. chopped onion
Preheat oven to 350 degrees. Cook squash and onion in boiling water for 5 minutes. Drain. Combine soup and sour cream or yogurt. Stir in carrots and squash mixture. Combine the stuffing mix and the melted butter. Spread half of the dressing in a 13"x9"x2" pan. Spoon the vegetable mixture on top. Sprinkle the remaining stuffing on top. Bake for 25-30 minutes. Serve while hot.
From Theresa Monk for the Clinton Historical Society Bi-centennial Cookbook
Ingredients
6 c. sliced zucchini
1 can cream of chicken soup
1 8 oz. package of instant stuffing (Pepperidge Farms is recommended)
1/2 c. melted butter
1 c. sour cream or low-fat yogurt
1 c. shredded carrots
1/4 c. chopped onion
Preheat oven to 350 degrees. Cook squash and onion in boiling water for 5 minutes. Drain. Combine soup and sour cream or yogurt. Stir in carrots and squash mixture. Combine the stuffing mix and the melted butter. Spread half of the dressing in a 13"x9"x2" pan. Spoon the vegetable mixture on top. Sprinkle the remaining stuffing on top. Bake for 25-30 minutes. Serve while hot.
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Plato (427-347 BC)
Plato (427-347 BC)
