eat until slightly thickened.
Stuffing Mixture- In a large skillet
combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds
n 2 1/4 cups stuffing cubes, soup and carrot/onion.
ith the sausage.
Mix stuffing. Add stuffing cubes to the bowl and
ith butter.
Place the stuffing cubes in a large mixing bowl
Cook zucchini in boiling salt water until just tender.
Drain. In saucepan, melt 4 tablespoons butter.
Add carrots and onion. Saute until tender.
Remove from heat.
Stir in 1/2 cup stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Spoon into 1 1/2-quart casserole.
Melt 2 tablespoons butter.
Add remaining stuffing cubes and toss gently.
Sprinkle over casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Boil the zucchini until tender and drain. In saucepan, cook onion and carrot in 4 tablespoons butter until tender.
Remove from heat. Stir in stuffing cubes, soup and sour cream.
Gently stir in zucchini and place into 1 1/2-quart casserole dish.
Melt remaining butter and add remaining stuffing cubes.
Toss.
Top casserole and bake 30 to 40 minutes at 350\u00b0.
Cook zucchini in a little boiling, salted water until tender; drain.
In saucepan, cook carrot and onion in 4 tablespoons of the butter until tender.
Remove from heat.
Stir in 1 1/2 cups of herbed stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Place in a 1 1/2-quart casserole.
Melt remaining butter; add remaining stuffing cubes.
Place on top of casserole. Bake in a 350\u00b0 oven for 30 to 40 minutes.
Makes 6 to 8 servings.
rom heat.
Place the stuffing cubes in a large bowl. Pour
stir in stuffing cubes until cubes are moistened.
Pour stuffing mixture into a
Cook zucchini in a little boiling salt water until tender. Drain.
In saucepan, cook carrot and onion in 4 tablespoons butter until tender.
Remove from heat.
Brown ground beef; add to carrot and onion mixture.
Add 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Put into casserole dish.
Melt remaining butter; add rest of stuffing cubes.
Toss and put on top of casserole.
Bake in 350\u00b0 oven for 30 to 40 minutes.
Cook squash in a little boiling salted water until tender; drain.
In a saucepan, cook carrots and onion in 4 tablespoons butter until tender.
Remove from heat, stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in squash.
Turn into a 1 1/2-quart casserole dish.
Melt remaining butter and add to remaining stuffing cubes.
Toss gently and top casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Makes 6 to 8 servings.
Cook zucchini in a little boiling salt water until tender. Drain.
In saucepan, cook carrots and onion in 4 tablespoons butter or margarine until tender.
Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Put into 1 1/2-quart casserole.
Melt the remaining butter or margarine. Add remaining cubes and put on top.
Bake at 350\u00b0 for 30 to 40 minutes.
Cook zucchini in a little boiling salted water until just tender.
Drain and set zucchini aside.
In saucepan, cook carrot and onion in 4 tablespoons of butter until tender.
Stir in 1 1/2 cups of stuffing cubes, the soup, and the sour cream.
Add zucchini and mix well.
Transfer to a buttered casserole dish.
Melt remaining 2 T.
of butter and mix with remaining 3/4 cup of stuffing cubes.
Place mixture on top of casserole.
Bake casserole in 350 oven for 30 minutes.
Cook zucchini in salted water until tender.
Drain.
Cook carrots and onion in 4 tablespoons oleo until tender.
Remove from heat.
Stir in 1 1/2 cups of stuffing cubes, soup and sour cream. Gently stir in zucchini.
Turn into 1 1/2-quart casserole.
Melt remaining oleo.
Add remaining stuffing cubes.
Put on top of casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6 to 8.
Cook zucchini in a little salt water until tender.
In saucepan, cook carrot, onion and 4 tablespoons margarine until tender.
Remove from heat.
Stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Put into 1 1/2-quart casserole.
Melt remaining margarine and rest of cubes. Top casserole with remaining cubes.
Cook at 350\u00b0 for 35 to 40 minutes.
Cook zucchini in a little salted water until tender; drain. In a saucepan, cook carrots and onions in butter until tender. Remove from heat; stir in 1 1/2 cups stuffing cubes, the soup and sour cream.
Gently stir in zucchini.
Turn into a 1 1/2-quart casserole.
Melt remaining butter.
Add remaining cubes; toss gently and put on top of casserole.
Bake at 350\u00b0 for 35 to 40 minutes.
Cook squash in boiling salted water, until just tender; drain. In pan, melt 4 tablespoons butter.
Add carrot and onion and saute until tender.
Remove from heat.
Stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini. Spoon into 1 1/2-quart casserole which has been buttered.
Melt 2 tablespoons butter and remaining cubes and mix.
Sprinkle on casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6 to 8.
In medium skillet brown sausage in oil.
Add celery and onions and cook until soft.
Add stuffing cubes, broth and seasonings.
Cook, stirring occasionally, until desired texture-- about 15 minutes.
I like it wet and the cubes broken down.
Cook zucchini in boiling salted water until tender; drain. In saucepan, cook carrots and onion in 4 tablespoons of margarine until tender.
Remove from heat.
Stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Turn into 1 1/2-quart casserole.
Melt remaining margarine and add rest of stuffing.
Toss gently and put on top of casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6.