Serves: 5
Total Calories: 186
In large saucepan, add zucchini and enough water to barely cover; put lid on and cook zucchini over medium heat until tender and firm, about 8 minutes. Drain liquid and remove the zucchini and set aside.
In same saucepan melt 1 tablespoon butter; add onion, mushrooms and celery; saute until tender, about 6 - 8 minutes. Set aside.
In large bowl combine cream of chicken soup and sour cream. Mix until blended. Stir in carrots. Fold in zucchini.
Toss stuffing mix with softened 1/4 cup butter in separate bowl.
Grease a 9 x 13 inch pan. Spread 1/2 of the stuffing mix in bottom of pan. Spoon the zucchini, soup and carrot mixture over stuffing mix. Spread the remaining 1/2 of stuffing mix on top of zucchini mix. Top with shredded Jack cheese.
Bake at 350 degrees for 25 - 30 minutes.
This Zucchini Stuffing Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.
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