Make the most of a generous zucchini crop with this great zucchini casserole recipe. It makes a nice brunch dish.
Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::6
Yield::1 9×13-inch casserole
Ingredients
4 ounces herb-seasoned dry bread stuffing mix
⅓ cup melted butter
4 cups cubed zucchini
2 medium carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
½ cup sour cream
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine stuffing mix and butter in a small bowl.
Combine zucchini, carrots, and onion in a separate bowl; add condensed soup and sour cream. Stir in 1/2 of the stuffing mixture. Transfer to a 9×13-inch casserole dish and sprinkle remaining stuffing mixture over top. Cover the dish with aluminum foil.
Bake in the preheated oven for 1 hour.