Shirley's Recipes

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Name: Zucchini Casserole
Key Ingredient: zucchini
Preparation: bake
Cuisine: American
Source: Marge Van Horn
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :30
Elapsed Time: 1:05
Occasion: summer
Servings: 10


6 cups sliced zucchini, cut in half long way, cut in 1/2" squares
1/2 cup medium fine chopped onion
1 cup sour cream
1 (10-3/4 ounce) can condensed cream of chicken soup
2 (6 ounce) packages Stove Top Stuffing Mix
1/2 cup margarine or butter, melted

Bring water to a boil. Add zucchini and onion. Boil about 5 minutes. Drain. Combine sour cream and cream of chicken soup; fold in zucchini and onion mixture. Set aside.
Pour margarine over crumbs. Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.


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