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Zucchini Stuffing Casserole

December 17, 2017

 

This week's recipe comes from Ellen Dunn in Parkville: Zucchini Stuffed Casserole!

 

INGREDIENTS

4 medium zucchini, sliced
3/4 c. shredded carrots
1/2 c. chopped onion
4 tbsp. butter
2 1/4 c. herbed stuffing cubes
1 can cream of chicken soup
1/2 c. sour cream

 

DIRECTIONS

Cook zucchini in salted water until tender.
In saucepan, cook carrots and onion in 4 tbsp. butter until tender. Remove from heat and stir in 1 1/2 cup stuffing cubes, soup and sour cream. Gently stir in drained zucchini.
Turn in 1 1/2 quart casserole dish.
Add remaining stuffing cubes on top.
Bake at 350 degrees for 30-40 minutes.

 

 

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