Saturday, November 5, 2011

Zucchini Casserole by Athena Fernandes

4+ cups zucchini (can use a combo of zuccini and yellow squash)
1 small onion grated (I used about ¾ of the onion)
1 can cream of chicken soup
¾ cup sour cream
½ package of Pepperidge Farm Stuffing – cubed about 4 cups
1 Stick melted butter


Cut zucchini into bite size pieces.  Lightly cook and drain (do not cook all the way or will be mushy in casserole).  Mix stuffing with butter in pan.  Mix all ingredients and add ½ of the stuffing.  Place in greased casserole dish and top with remainder of dressing.  Bake 25 minutes or until bubbly at 350.     

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