Wednesday, October 15, 2008

Grandma Pocock's Zucchinni Casserole

This was a fantastic recipe that I sampled at our neighborhood zucchini cookout. If you still have leftover zucchini, try this delicious recipe. As a Christmas tradition, The Pocock Family eats this casserole every year.

2 lbs (6 cups) zucchini, sliced
2 c chopped onion
1 can cream of mushroom soup (or cream of chicken)
1 c shredded carrot
1 c sour cream
1 pkg (8 oz) herb seasoned stuffing mix
2 c butter, melted
In saucepan, cook zucchini and onion in boiling salted water for 5 minutes; drain. Combine cream of mushroom soup and sour cream, stir in carrots. Fold in drained zucchini and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12x7x2" baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350' for 25 to 30 minutes or until heated through.

1 comment:

Happy Holmes said...

This recipe was really good! I made a few changes. I took out the 2 cups of butter it called for and just made the stuffing according to the directions on the box. It turned out great! I also added a layer of cheddar cheese. We are cheese fans! This one is a keeper!