Shirley's Recipes

Servings: 10

Attach: ZucchiniCasserole.jpg

Occasion: summer\\

Pour margarine over crumbs. Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.

Pour margarine over crumbs.\\

2 (6 ounce) packages Stove Top Stuffing Mix\\

1/2 cup medium fine chopped onion\\

1 (10-3/4 ounce) can condensed cream of chicken soup\\

Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.

Name: Zucchini Casserole
Key Ingredient: zucchini
Preparation: bake
Cuisine: American
Source: Marge Van Horn
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :30
Elapsed Time: 1:05
Servings: 10

6 cups sliced zucchini, cut in half long way, cut in 1/2" squares
1/2 cup onions, chopped medium fine
1 cup sour cream
1 (10-3/4 ounce) can cream of chicken soup
1 (18 ounce) package Stove Top Stuffing Mix
1/2 cup margarine or butter, melted

Bring water to a boil. Add zucchini and onion. Boil about 5 minutes. Drain. Combine sour cream and cream of chicken soup; fold in zucchini and onion mixture. Set aside.
Mix bread crumbs and seasoning packet from Stuffing Mix; pour margarine over crumbs.
Spread 1/2 of crumb mixture in bottom of 13"x 9"x 2" pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.