| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Casseroles |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Shredded carrots |
| 1/2 |
c |
Onion, chopped |
| 6 |
tb |
Butter |
| 2 1/2 |
c |
Herbed stuffing cubes |
| 1 |
cn |
Condensed cream of chicken |
|
|
Soup |
| 1/2 |
c |
Sour cream |
| 4 |
md |
Zucchini, cut 2 inch thick |
INSTRUCTIONS
Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook
zucchini in a little boiling water until tender. Drain. Saute carrots and
onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup
stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a
casserole dish. Melt remaining butter and combine with remaining stuffing
cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40
minutes at 350 degrees. Serves 6-8.
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