Sunday, October 12, 2008

Zingy Zucchini Casserole

This was the yummiest zucchini casserole I've eaten, thanks to all the butter, sour cream, and cheese. I made it today and threw in two chopped, cooked chicken breasts so it was more of a meal than a side dish. Even my picky three-year-old liked it!

1/4 C chopped onion
6 C sliced zucchini
½ tsp salt
1 can cream of chicken soup
1 C sour cream
1 C shredded cheese
1 pkg (6 oz) stuffing mix (herb or chicken) (more if you like it breadier)
1 cube margarine or butter, melted
1/3 C water

Cook onion and squash in boiling water with salt for five minutes. Drain. Add soup, sour cream and cheese. Combine stuffing mix with melted butter and water. Spread half of stuffing on bottom of a 2-quart casserole (I used a 9x13). Cover with entire vegetable mixture. Then crumble remaining stuffing over top. Bake at 350 degrees for 30 minutes.

2 comments:

Angela said...

I also put chicken in this recipe and it was great that way. I also substituted crushed croutons for the stuffing, and milk for the sour cream, if I happened to be out. Stirring in a chopped fresh tomato or two is yummy, too. It seems to be pretty hard to mess up this recipe--it is good no matter what you do to it!

for petesakes said...

Ooh.. yummy! this is one of our family's very favorite recipes. I also put chicken in it. My kids love it too.. I think this is what I might just make for diner tongight.. thanks for the reminder :)