Zucchini Casserole from Barbara Holquist

Zucchini Casserole

“Very delicious and great for leftovers!” 

Submitted by: Barbara Holquist

• 6 cups zucchini, sliced

• 1/4 cup chopped onion

• 1 can Cream of Chicken soup

• 1 cup sour cream

• 1 cup grated carrots

• 1/2 cup butter

• 8 ounces Pepperidge Farm stuffing mix

1. Cook squash and onion for 5 minutes in a small amount of water. Then, drain well. 

2. Stir together cream of chicken soup, sour cream, and carrots. 

3. Combine squash and onion with the cream mixture. 

4. Melt butter and mix with the stuffing mix. 

5. Place 1/2 stuffing mixture on the bottom of a 9x13 pan.

6. Pour veggie mix on top and sprinkle remaining stuffing mix over veggies. 

7. Bake 350 degrees for 45 minutes or until bubbly.