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Receta Mom's Zucchini Casserole
by Bob Vincent

Mom's Zucchini Casserole

This is adapted from a recipe my Mom made for the family years ago. She used summer squash. I used zucchini instead. Any squash will work so use what you grow or have on hand. I added more onions than she used and also included herbs de Provence to add some flavor. Be cautious in adding salt as the soup has plenty in it. If you don't like your vegetables al dente then cook the squash a bit longer. Adding cooked chicken breast chunks could transform this side dish into a complete meal.

Calificación: 4.3/5
Avg. 4.3/5 4 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 2 lb zucchini, sliced
  • 1 cup onion, chopped
  • 1 can Cream of Chicken Soup
  • 1 cup sour cream
  • 1 cup carrots, shredded
  • 8 oz stuffing mix (I used Marie Calendar's)
  • 1/2 cup unsalted butter, melted
  • 1 tsp herb de Provence
  • salt/pepper to taste
  • nonstick cooking spray.

Direcciones

  1. Preheat oven to 350^
  2. Spray two 8x8x2 baking pans with nonstick cooking spray.
  3. Add squash and onion to boiling water. Turn off the heat and let the mixture stand for five minutes. If you like your vegetables well done boil a few minutes more before removing from heat. We like ours al dente. Drain the squash and onions and into a large mixing bowl.
  4. Combine soup, sour cream, carrots and herbs de Provence. Combine with squash and mix thoroughly.
  5. Combine the melted butter with the stuffing mix.
  6. Line the bottom of two 8x8x2 baking pans with half the stuffing mix.
  7. Add the squash mixture on top of the stuffing mix.
  8. Sprinkle the remaining stuffing mix on top of the squash.
  9. Bake uncovered for 30 minutes or until the casserole is hot.