Summer Zucchini Casserole

This casserole with summer zucchini, stuffing mix, onions, and carrots is baked in cream of chicken soup, sour cream, and butter for a mouthwatering dinner.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 478 Calories

Ingredients

• 1 cup sour cream
• 1 cup grated carrots
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 pounds sliced zucchini
• 1 stick unsalted butter, melted
• 1 (6 ounce) package chicken-flavored dry bread stuffing mix
• 0.25 cup chopped onion

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of water to a boil. Cook zucchini and onion in boiling water for 5 minutes; drain well.

Step 3

Combine condensed soup, sour cream, and carrots in a large bowl. Stir in zucchini and onion until well combined. Set aside.

Step 4

Bake in the preheated oven until stuffing is golden brown, 25 to 30 minutes.

Step 5

Combine stuffing mix and melted butter in a medium bowl; spread 1/2 of the stuffing into the bottom of a 9x13-inch baking dish. Spoon zucchini mixture over stuffing, then top with remaining stuffing.