Kooking with Ken

Zucchini Casserole #1

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A not too difficult way to use those zucchinis from the yard. The stuffing mix provides all the spices in the recipe.

6 cups (2 medium) diced zucchini, chopped
1 cup (about 1/4 onion) chopped onion
1 cup (1 carrot) shredded carrot
1 quart water
1 can cream of mushroom soup
1 cup sour cream
1 package (6 ounces) Instant stuffing mix
1 cube butter, melted

  1. Prepare vegetables.
  2. In a three quart saucepan over medium to low heat, warm water.
  3. Add zucchini and cook about five minutes.
  4. Drain well.
  5. Add soup, sour cream, onion, and carrots and mix completely.
  6. Preheat oven to 350 dF.
  7. In a medium bowl, mix stuffing mix with butter.
  8. Spread half the stuffing on the bottom of a 2 quart casserole.
  9. Pour zucchini mixture over stuffing.
  10. Spread remaining stuffing over zucchini mix.
  11. Bake for 20 minutes.
  12. Enjoy, refrigerate leftovers.

Make about 8.

This page last updated: Monday, 14-Aug-2017 09:30:32 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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