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Zucchini Casserole II
SUBMITTED BY:
Bea
PHOTO BY:
trocks
"This is a tasty way to use up some of your bumper crop of zucchini."
RECIPE RATING:
Read Reviews
(45)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
1/2 cup butter, melted
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.
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REVIEWS
Reviewed on Jul. 24, 2003 by
GINNYG
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GINNYG
Jul. 24, 2003
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...
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16 users found this review helpful
I loved this recipe! My grandmother used to make something similar to this and I have been...
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Reviewed on Apr. 4, 2004 by PRAISEGOD
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PRAISEGOD
Apr. 4, 2004
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!
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12 users found this review helpful
Our family has been making this recipe since 1980 when I graduated! It's a family favorite......
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Reviewed on Sep. 25, 2003 by veda
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veda
Sep. 25, 2003
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.
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9 users found this review helpful
With our zuchinni crop increasing daily, I needed some recipes quickly. This is a delicious...
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Reviewed on Aug. 9, 2003 by NEVABURNS
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NEVABURNS
Aug. 9, 2003
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!
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8 users found this review helpful
This recipe is great! I made it for Thanksgiving dinner and nearly everyone told me how good...
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Reviewed on Sep. 25, 2003 by NORMA K
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NORMA K
Sep. 25, 2003
I wanted a different and easy casserole for dinner on New Years' Day having all my family and in-laws over. This recipe sounded good and was delicious!!! Everyone loved it (the kids picked at it, they 'don't eat' zucchini). It was reheated twice and still as good as first time. Thanks for a great recipe, Bea!
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6 users found this review helpful
I wanted a different and easy casserole for dinner on New Years' Day having all my family and...
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Reviewed on Feb. 15, 2007 by MizRispee
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MizRispee
Feb. 15, 2007
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.
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5 users found this review helpful
I made this recipe and took it to a Valentine's dinner at my daughter's in-laws. It was a...
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Reviewed on Dec. 16, 2003 by CONTOURS
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CONTOURS
Dec. 16, 2003
This recipe went over very well at a dinner party I went to last night. I had two non zucchini eaters gobble this side dish up and tell me that they want me to make it again! I liked it too, but since I made it I was a little harder on myself and thought it could have been better. Everyone else loved this dish. I will make it again.
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5 users found this review helpful
This recipe went over very well at a dinner party I went to last night. I had two non...
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Reviewed on Aug. 26, 2003 by
KarenK
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KarenK
Aug. 26, 2003
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!
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4 users found this review helpful
This was very good. The only thing I might do next time, is to cook the onions a little...
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Reviewed on Aug. 2, 2007 by
Keers
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Keers
Aug. 2, 2007
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.
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3 users found this review helpful
This was really average. I put in a little extra zucchini in and some cheese which helped. I...
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Reviewed on May 14, 2006 by Shell
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Shell
May 14, 2006
O