Zucchini Casserole
Preheat oven to 350. Boil 3-5 minutes in salted water:
2-3 lbs zucchini
1 small onion
Drain. In a separate bowl mix:
1 can cream of chicken soup
1 c sour cream
1 grated carrot
Add zucchini. In yet another bowl mix:
1 bag Pepperidge farm cornbread stuffing mix
1 stick butter
Place ½ stuffing mix in
Buttered
Casserole dish. Add vegetable mixture. Put other half of stuffing mix on top.
Bake at 350 for 30-35 minutes.
This page is copyright 2006, Laura Giletti
Last revised: May 2006