This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Zucchini And Stuffing Casserole
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- #52399
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
directions
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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nutrition data
290 calories, 19 grams fat, 25 grams carbohydrates, 6 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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