October Farm Zucchini Casserole

The last time I made this I used summer squash and zucchini, because that's what I had.

October Farm Zucchini Casserole
6-8 serving
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4 medium zucchini
6 tablespoons butter, divided
1/2 cup shredded carrot
1/2 cup chopped onion
2 1/2 cups herb seasoned stuffing cubes or crumbly, divided
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream

Cut zucchini into 1/2 inch slice. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside.

In same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2 quart casserole. Melt remaining butter and toss with remaining stuffing. Sprinkle over top of casserole. Bake at 350 degrees for 25 to 35 minutes.

 

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