Now that we are getting vegetables from our gardens, we need all the quick and easy recipes to use up the bounty. This zucchini casserole is sure to please. Great as a take along dish.
Things You Will Need4 medium zucchini, sliced about 1/2 inch thick
3/4-cup carrots, pared and sliced
1/2 cup onion, chopped
2-1/4 cups herb stuffing
1-10.75 ounce can condensed cream of chicken soup
1/2 cup sour cream
Step 1In a large saucepan bring about 4 cups water to a boil. Add 1/2 teaspoon salt(optional) the zucchini and carrots. Cover and simmer for 15 minutes, or until the vegetables are tender crisp. Drain.
Step 2Pre heat oven to 350 degrees. Spray a 1-1/2 quart casserole dish with cooking spray.
Step 3In a saucepan, saute' the onions and 4 tablespoons of the butter until tender. Stir in 1-1/4 cup of the herb dressing, condensed cream of chicken soup and the sour cream. Gently stir in the vegetables. Pour into prepared casserole dish. Melt remaining 2 tablespoons butter in a saucepan, add the remaining 1 cup herb dressing. Toss gently to coat and sprinkle over casserole. Bake in oven for 30 to 40 minutes.
Makes 6 to 8 servings
Can add 2 cups cooked diced chicken.
Works well with cream of celery or cream of mushroom soup.
Tips & WarningsDon't over cook vegetables in boiling water. If you do they will be mushy in the finished dish.