Wednesday, June 21, 2017
ZUCCHINI CASSEROLE
ZUCCHINI CASSEROLE
4 c. peeled, diced zucchini
1 grated carrot
1 grated onion
1 can (10.75 ozs) cream of chicken soup
1 cup sour cream (don't use fat free)
1 box (chicken flavored) stove top stuffing
salt and pepper to taste
1 c. crushed cornflakes mixed with 1/4 c. melted butter
Preheat oven to 350. Boil zucchini in salted water for 4 minutes; drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal
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