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Zucchini Casserole (VRP 003)

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Zucchini Casserole

This recipe or Zucchini Casserole comes to us from Vintage Recipe Box 003, originating from Morrow County, Ohio.

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Zucchini Casserole

Zucchini Casserole Recipe Card Front

Front of the recipe card for Zucchini Casserole.

Zucchini Casserole

Zucchini Casserole Recipe Card Back

Back of the recipe card for Zucchini Casserole.

There is a notation at the bottom that the recipe is from B. Royer.

COOK’S NOTES

  • Reheats well
  • Top with cheese if desired

Vintage Recipe Box 003

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Zucchini Casserole Recipe

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Zucchini Casserole

Zucchini Casserole

Cook Time: 45 minutes
Total Time: 45 minutes

Ingredients

  • 6 cups zucchini, diced
  • 1/2 cup onion, chopped
  • 1 - 2 stalks celery, chopped
  • 1 cup carrots, grated
  • 1 cup sour cream
  • 1 cup cream of onion or chicken soup
  • 6 ounce Pepperidge Farm herbed stuffing
  • 1 stick margarine, melted

Instructions

  1. Boil zucchini, onion, celery, and carrots in salted water for 5 minutes
  2. Drain
  3. Mix sour cream and undiluted soup
  4. Stir in vegetables
  5. Mix melted margarine with stuffing
  6. In 10" square casserole dish cover the bottom with the buttered stuffing (save some for topping)
  7. Spoon vegetable mixture over the stuffing
  8. Top with remaining stuffing
  9. Bake at 350 degrees about 45 mintues

Zucchini Casserole

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