Zucchini Harvest Recipes
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Zucchini Casserole
by Sarah Bresher Wallen
6 cups diced zucchini 1/2 cup chopped onion 1 can cream of chicken soup 1 cup sour cream 1 cup shredded raw carrots 1 8oz pkg of stuffing mix 3/4 cup melted butter 2 tablespoons grated Parmesan cheese 1 cup shredded cheddar cheese In saucepan cook onion, drain. Combine soup, sour cream, and carrots, fold in onion. Mix Parmesan, butter , and stuffing mix. Put half of stuffing mix in bottom of greased casserole dish, add a layer of veggie mixture, then another layer of stuffing. Cover and bake at 350 degrees for 45 minutes. Uncover, top with cheese and bake for 15 minutes. |
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