Zucchini Stuffing Casserole


Serves: 5
Total Calories: 186

Ingredients

7 cups (about 2 pounds) zucchini (sliced 1/2 inch thick)
1/3 cup onion (chopped)
1 (10 3/4-ounce) can cream of chicken soup
8 ounces sour cream
1 cup carrot (shredded)
2 cups seasoned stuffing mix
1/2 cup fresh mushrooms (sliced)
1/4 cup celery (diced)
1 tablespoon butter (softened)
1 cup Jack cheese (shredded)

Directions:

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.

Nutritional Facts:

Serves: 5
Total Calories: 186
Calories from Fat: 102

This Zucchini Stuffing Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.




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