Zucchini Casserole II

Zucchini baked with mushroom soup, sour cream, onions and carrots and topped with buttery stuffing.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 302 Calories

Ingredients

• 1 cup sour cream
• ½ cup butter, melted
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup chopped onion
• 1 cup shredded carrots
• 1 (6 ounce) package dry bread stuffing mix
• 6 cups diced zucchini

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

Step 2

In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.

Step 3

In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.

Step 4

Bake for 20 minutes in the preheated oven, or until the top is golden brown.