Stuffed Zucchini Casserole with Stuffing Mix
Stuffed zucchini casserole: sliced zucchini, onion and shredded carrots in sour cream and cream of chicken soup, layered between buttered chicken-flavor stuffing mix and baked. Serves 12.
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Ingredients
- 6 cups zucchini sliced
- 1 cup onion chopped
- salt for the boiling water
- 1 cup carrots shredded
- 1 cup sour cream
- 1 can cream of chicken soup 10.5 ounces
- 1 box chicken-flavor stuffing mix 6 ounces
- 1/2 cup butter softened
Instructions
- Heat the oven to 350°F.
- Boil the sliced zucchini and chopped onion in salted water for 3 to 5 minutes. Drain well.
- In a medium mixing bowl, stir together the shredded carrots, sour cream and cream of chicken soup. Add the boiled zucchini and onion and mix well.
- Mix the stuffing mix with the softened butter.
- Put half of the stuffing mixture in a 9x13-inch baking dish. Spread the vegetable mixture over it, then top with the rest of the stuffing mixture.
- Bake at 350°F for 25 minutes, until the center reaches 165°F on a food thermometer. If it is below 165°F, bake a little longer.
Notes
Leftovers: refrigerate within 2 hours, eat within 3 to 4 days. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 201kcalCarbohydrates: 17.3gProtein: 3.6gFat: 13.5gSodium: 392mgFiber: 1.5gSugar: 4.2g