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 Recipe Card Front
Front of the recipe card for 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
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
- Boil zucchini, onion, celery, and carrots in salted water for 5 minutes
- Drain
- Mix sour cream and undiluted soup
- Stir in vegetables
- Mix melted margarine with stuffing
- In 10" square casserole dish cover the bottom with the buttered stuffing (save some for topping)
- Spoon vegetable mixture over the stuffing
- Top with remaining stuffing
- Bake at 350 degrees about 45 mintues