Zucchini Harvest Recipes
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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