Definitely had to tweak this recipe even the first time making it. Stuffing has to be doubled and has to be made more according to specs on the box, not just with 1/4c butter. I used 2-6oz boxes, 1/4c butter, and about 2c water instead of 3c total from combining 2 boxes of Stove Top Stuffing. Made for the stuffing being a little more dry and able to receive more of the juicy filling and soak up a little. I only chopped up 3 medium sized zucchini, which when combined with sauce, yielded WAY more than the 1 box of stuffing would have been able to handle is also why I went with 2 boxes. I also added 1-14oz can of mushrooms, drained, and 1-14oz can petite diced tomatoes, drained, to the soup/sour cream sauce. Saute all veggies together with salt/pepper/addl home-blend of seasonings instead of just boiling zucchini, then added soup/sour cream to it in the pan to warm it all thru and mix together properly. I also added in 1/4c shred cheddar and 1/4c 6-cheese blend for additional 'glue' in the soup mixture. Spread half stuffing on bottom of 13x9 pan, as again, the veggie/soup mix was WAY more than a 2qt casserole dish could have handled...spoon in filling mixture, top with remaining stuffing. I then added a sprinking of cheddar on top, baked for 30min. Came out WONDERFUL with my modifications. Stuffing was made dry enough that it was not too squishy or too dry after combining filling and baking. Great microwaved as leftovers, would freeze VERY well for pulling out later!
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Definitely had to tweak this recipe even the first time making it. Stuffing has to be doubled...