Summer Zucchini Casserole Good Recipes

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Summer Zucchini Casserole

"If you've got lots of zucchini in the lawn, then that is a fantastic way to apply them. It's one-of-a-kind, but very tasty. It's so suitable that even my choosy youngsters want to devour it."

Ingredients :

2 kilos sliced zucchini
1/four cup chopped onion
1 (10.75 ounce) can condensed cream of chook soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) bundle chicken-flavored dry bread stuffing mix

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

Preheat oven to 350 ranges F (175 ranges C).
Boil the zucchini and onion in water for five mins; drain properly. In a medium bowl, combine the soup, sour cream and carrots. Stir inside the zucchini and onion and blend well.
In a separate medium bowl, combine the butter and stuffing blend. Spread 1/2 of this combination into the bottom of a 9x13-inch baking dish. Spoon the zucchini aggregate over the stuffing, then pinnacle off with the other half of of the stuffing.
Bake at 350 degrees F (one hundred seventy five stages C) for 25 to 30 minutes, or until stuffing is golden brown.

Notes :

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