Zucchini And Stuffing Casserole
ready in: 30-60 minutes
recipe id: 52399
cook method: oven, stovetop
2 pounds zucchini and/or yellow summer squash, sliced 3/8 inch thick
1/4 cup chopped onion
1 can (10.75 ounce size) condensed cream of chicken soup
1 carton (8 ounce size) dairy sour cream
1 cup shredded carrot
2 cups herb-seasoned stuffing mix
1/4 cup margarine or butter, melted
In a large saucepan, cook zucchini and onion in boiling salted water for 5 to 10 minutes or until crisp-tender. Drain zucchini mixture well.
In a large bowl, combine soup and sour cream; stir in carrot. Fold in zucchini mixture. Toss stuffing mix with margarine or butter.
Spread half the stuffing mixture in a 7 1/2 x 12 x 2 inch baking dish. Spoon zucchini mixture on top. Sprinkle with remaining stuffing mixture. Bake in a 350 degrees F oven for 25 to 30 minutes or until heated through.
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