Summer Zucchini Casserole
4 servings
Ingredients
2 pounds sliced zucchini
¼ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
Step 3
In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
Step 4
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
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