Reba & Crosby

Zucchini Casserole

For those that tried it on Thanksgiving.

  • Zucchini, 4 medium sized, sliced 1/2″ thick
  • 3/4 cup shredded carrots
  • 1/2 cup chopped onions
  • 6 tablespoon butter
  • 2.5 cups Pepperidge Farms herb stuffing bread cubes
  • 1 can cream of mushroom soup
  • 1/2 cup sour cream (you can add an extra 1/2 cup if desired)
  1. Boil zucchini in salted water for 3 minutes
  2. Drain Zucchini
  3. In pan cook carrots & onions in butter until tender.
  4. Remove from heat, stir in cubes, soup and sour cream.
  5. Add zucchini and bake in a 13×9 casserole at 350 for 30 -50 minutes.
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