Zucchini Casserole - cooking recipe

Ingredients
    1 1/2 lb. zucchini, unpeeled
    1 can cream of mushroom or cream of chicken soup
    1/2 c. grated Cheddar cheese
    1/2 c. sour cream
    1 large carrot, grated
    1 medium onion, chopped fine
    salt and pepper to taste
    Pepperidge Farm herb stuffing
    1 stick of butter or margarine, melted
Preparation
    Cut unpeeled zucchini into bite size pieces.
    Parboil about 8 minutes.
    Drain well; set in all ingredients with zucchini.
    Mix well and set aside.
    In separate bowl, mix 1 small package Pepperidge Farm Herb stuffing (just as it comes in package) and 1 stick melted butter or margarine.
    In a 9 x 13-inch casserole, alternate layer of half of stuffing mix, layer of squash mixture. Use remainder of stuffing on top.
    Sprinkle paprika and Parmesan cheese on top.
    Bake in 325\u00b0 oven for 45 minutes.
    Note:
    This can be made ahead and frozen for future use.
    Just heat in 350\u00b0 oven for 1/4 hour.

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