Zucchini Casserole With Stuffing And Sour Cream

In a separate medium bowl combine the butter and stuffing mix. Sprinkle with remaining stuffing mix. Add the cream of chicken soup and sour cream.

Olivia Luz

Spoon the mixture into the prepared 1 1 2 quart casserole. Add zucchini and stir the mixture gently until combined. In a medium bowl combine the soup sour cream and carrots. Mix until stuffing is coated. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Add carrots and onion and saute until tender. Spoon zucchini mixture on top. Cook zucchini onion in boiling salted water for 5 10 minutes until crisp tender. In a separate bowl combine zucchini carrots onion soup and sour cream. Spread 1 2 stuffing mixture in a 12 7 1 2 2 baking dish.

Add the remaining 1 cup of the stuffing cubes. Mix in 1 2 of the stuffing mixture then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top. In a saucepan over medium heat melt the remaining 2 tablespoons of butter. Fold in zucchini mixture. In large bowl combine soup and sour cream.

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Sprinkle the remaining stuffing over the zucchini casserole. Pour into a greased 3 quart baking dish. Spread half of this mixture into the bottom of a 9x13 inch baking dish. Remove from the heat and stir in the sour cream and cream of mushroom soup right out of the can. Stir in the zucchini and onion and mix well.

Boil the zucchini and onion in water for 5 minutes. Toss stuffing mix with butter. Fold in the steamed and drained zucchini and half of the stuffing. Boil the zucchini and onion in water for 5 minutes. Sprinkle the remaining stuffing over the zucchini casserole.

Fold in the steamed and drained zucchini and half of the stuffing. Add the remaining 1 cup of the stuffing cubes. Add carrots and onion and saute until tender. Spoon the mixture into the prepared 1 1 2 quart casserole.