Zucchini Casserole I Recipe
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Zucchini Casserole I

By: WINGSOFANEAGLE 
"This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (42)

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 4 ounces herb-seasoned dry bread stuffing mix
  • 1/3 cup melted butter
  • 4 cups cubed zucchini
  • 2 carrots, grated
  • 1 small onion, chopped
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
  3. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 259 | Total Fat: 16.2g | Cholesterol: 39mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 2, 2005 by GRANNYGREEN   view full review
I've been making this casserole for a lot of years. The only difference is I parboil the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 22, 2006 by CROWCHICK   view full review
I have to say that I didn't follow the recipe exactly - I halved it and subbed celery for...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 29, 2005 by HANNAH22   view full review
This was great! I thought the zucchini might be bland, but it wasn't at all (it actually...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 24, 2003 by M. STRINGFIELD   view full review
The recipe was great, but I used Pepperidge Farm stuffing, changed to cream of mushroom soup. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 24, 2003 by Rachel   view full review
After following all of the the steps (also added a minced clove of garlic), and checking on...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 10, 2006 by Michelle   view full review
This was really good. I added mushrooms and it was great. Will definately make it again.
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 13, 2006 by momto3boys   view full review
This is a GREAT recipe!!!! I made this for a family dinner and everyone loved it. I made...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 13, 2005 by jwrembert   view full review
Another big hit recipe!!! I made it for Thanksgiving last year for the first time & there were...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 25, 2004 by TXUKGal Supporting Member (Click to learn more about Supporting Membership)  view full review
I made this to go along with the slow cooked cranberry pork loin (from this site) and we...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 25, 2004 by CUPCAKE3   view full review
This recipe is wonderful! Before I put it in the oven I top it with shredded cheddar cheese....

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