Recipe by WINGSOFANEAGLE
"This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish."
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herb-seasoned dry bread stuffing mix
1 (10.5 ounce) can
condensed cream of chicken soup
I've been making this casserole for a lot of years. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. I put half the stuffing mixture in the bottom of the casserole dish, and sprinkle the rest on top. I've also been known to add diced ham,cauliflower, or whatever I have on hand. My family looks forward to this casserole all year.
This was a good meal but it was missing something. Maybe adding cooked chicken would help...
I have to say that I didn't follow the recipe exactly - I halved it and subbed celery for carrots. Also I added the aforementioned pinch of garlic powder, and some leftover cheese on top. However, I thought this recipe was really good - you could tweak it by adding different veggies or herbs, and the addition of chicken or some other perhaps leftover meat would make this a main dish.
This was great! I thought the zucchini might be bland, but it wasn't at all (it actually tasted a lot like broccoli...). I used 5 C of zucchini, about half of a massive zucchini I was trying to use up. For the stuffing, use 5 C of stuffing mixed with 1 C of chicken broth. If it seems dry, don't worry - the zucchini releases moisture and the foil keeps it in, making it as creamy as can be. Try using 1 1/2 C of celery instead of the carrots.
The recipe was great, but I used Pepperidge Farm stuffing, changed to cream of mushroom soup. I also added 1/2 C of shredded swiss cheese and 1/3 C of Parmesean/Romano cheese. Also added a little more carrott. Got great reviews and smelled wonderful. If you added some chopped left over chicken, smoked sausage or ham it would make a really good main dish.
After following all of the the steps (also added a minced clove of garlic), and checking on the dish half-way through cooking time, the stuffing on the bottom and top was extremley crispy (perhaps b/c I used a package of Stove Top stuffing?). I gave it a few good stirs, put it back in for 1/2 an hr, and the end result was delicious! It would not work as a main dish alone, but would be great as a very filling side dish.
This was really good. I added mushrooms and it was great. Will definately make it again.
Another big hit recipe!!! I made it for Thanksgiving last year for the first time & there were no leftovers. I did add shredded carrots & mushrooms to make it a bit more "filling" to the tummy. I'll be making this one again for Turkey Day!!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Casserole I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
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