Zucchini Casserole Ii
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 cups
Zucchini (diced)1 cup
Sour Cream1 cup
Onion (chopped)1 cup
Shredded Carrots1 cup
Margarine (melted)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 2 quart casserole dish
3
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes
4
Drain, and place in a large bowl
5
Stir in the condensed soup, sour cream, onion and carrots
6
In a small bowl, Mix together stuffing and melted margarine
7
Spread half of the stuffing mixture in the bottom of the casserole dish
8
Add the zucchini mixture, and top with remaining stuffing mixture
9
Bake for 20 minutes in the preheated oven, or until the top is golden brown