Recipe by Bea Gassman
"This is a tasty way to use up some of your bumper crop of zucchini."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (6 ounce) package
dry bread stuffing mix
Our family has been making this recipe since 1980 when I graduated! It's a family favorite... everyone that tries it always asks for the recipe. Good stuff!!! If you enjoy stuffing you will like this. We like to saute the onions & carrots together until tender and then add stuffing. We also steam or microwave the zucchini as it helps to retain it's flavor and this process doesn't have the watery affect boiling does. We also drain the zucchini for a short period too. Enjoy... This is a keeper!
This was really average. I put in a little extra zucchini in and some cheese which helped. I also drained the zucchini on paper towels (after draining the first time.) It wasn't too soggy, which was good, just a little bland.
I loved this recipe! My grandmother used to make something similar to this and I have been searching for the recipe. Even my hubby who claims to *hate* zucchini ate it up...
With our zuchinni crop increasing daily, I needed some recipes quickly. This is a delicious dish. I splurged with real butter, but cut back on fat using low fat sour cream & reduced fat cream of mushroom soup with excellent results.
This recipe is great! I made it for Thanksgiving dinner and nearly everyone told me how good it was and wanted the recipe! I did add a little cayenne pepper to spice it up a bit, and added some cheese on top, before the bread crumbs. Also, put together the night before and baked just before dinner. I'll be making this again and again. Thanks!
This was very good. The only thing I might do next time, is to cook the onions a little before adding them to the casserole. I liked the taste, but for those who aren't wild about onions, it was a little strong. I also liked it a lot better the next day. A great sidedish, and a nice way of using up zucchini that threatens to take over your entire backyard!
I made this recipe and took it to a Valentine's dinner at my daughter's in-laws. It was a HUGE hit -- everyone kept telling me how wonderful it was...and her father-in-law went back for second & third helpings! I took some of the suggestions from the reviews I read. I used cream of chicken soup instead of cream of mushroom, and layered Ritz cracker crumbs (about 24 crackers) on the bottom of the baking dish. I also substituted the sour cream for a package of softened cream cheese. This recipe is definitely one that I'll use especially when I have to bring a covered dish to a pot-luck dinner.
Oh my gosh! Incredible! The only change I made was adding a little salt and pepper to the mix. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Casserole II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 185
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
See how to make a simple roasted zucchini casserole.
See how to make a creamy, delicious zucchini side dish.