ZUCCHINI CASSEROLE

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ZUCCHINI CASSEROLE image

This is a delicious side dish, one that even the kiddos will like to eat! Having trouble getting the kids to eat their zucchini? Try this!

Provided by Cathy Nunn @CJNUNN

Categories     Sides

Number Of Ingredients 8

1 - 10.75 oz can cream of chicken soup (or cream of celery)
4 cup(s) stuffing mix, herb-seasoned (or plain)
2/3 cup(s) melted butter or margarine
3 cup(s) sliced zucchini (slice about 1/4 inch thick) may also use yellow squash or mexican calabacita squash
3 - semi-cooked carrots (sliced about 1/4 inch thick) can use 2 cups of frozen carrots
1/2 cup(s) sour cream (may use light or fat-free)
1/2 medium chopped onion
1/2 teaspoon(s) seasoned salt (optional)

Steps:

  • Preheat oven to 325 degrees. Slice carrots and stew in a small amount of water for about 10 minutes. They need to be semi-soft. You may instead use frozen carrots. Mix sliced zucchini, carrots, onion, soup and Sour Cream together. Fold together the stuffing, melted margarine and seasoned salt and add to zucchini mixture.
  • Place in greased baking dish. Bake uncovered at 325 degrees for an hour. (Optional) May melt a few ounces of your favorite cheese on top if desired. Add about 15 minutes before removing from oven.

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