| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked zucchini; (green & yellow) |
| 1 |
|
Grated carrot |
| 1 |
sm |
Chopped onion |
| 1 |
cn |
Cream of mushroom soup; (slightly diluted) |
| 1 |
c |
Sour cream |
| 1 |
|
Bag Peppridge Farm stuffing |
| 1 |
|
Stick butter or margarine |
| 1/4 |
c |
Pimento |
INSTRUCTIONS
Dice and par boil zucchini, set it aside. Saute stuffing mix in butter;
reserve 1/4 cup stuffing; place remaining stuffing into a casserole dish.
Place all wet ingredients in a large bowl and pour zucchini over the top.
Toss until well blended. Place mixture on stuffing in a 1-quart casserole;
sprinkle reserved stuffing over the top. Cook in 350F oven for 45 - 50
minutes or until bubbly.
Note: Doubles well for larger groups.
Posted to TNT Recipes Digest by LADY SPARK <LADYSPARK@aol.com> on May 3,
1998
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