Zucchini Casserole

Northwest, MO(Zone 5a)

1 Medium size zucchini
1 Medium size onion
Cook these until tender, and drain
2 Large carrots shredded
1 Cup Swiss cheese or pepper jack
1 Box stuffing mix
1 Stick butter
1 Small carton sour cream
1 can cream of chicken soup (or can use cream of mushroom)

Mix all the above ingredigents together, place in a baking dish and bake until bubbly at 350 degrees.

Another great way to use zucchini

Northern Michigan, MI(Zone 5a)

That sounds good, will have to give it a try.

Thanks for sharing ....

Melvindale, MI(Zone 5a)

I make a zucchini casserole that everyone loves. Here it is:

Brown 1 lb of hamburger with 1 diced onion and several cloves of diced garlic.

Add chopped zucchini. When zucchini is tender add a can of stewed tomatoes. Let that simmer for about 10 to 15 minutes.

Add (don't really measure this) some elbow macaroni. Make sure there is enough liquid for the macaroni to cook. If necessary add a little beef stock. Cook until macaroni is done.

When macaroni is done add about 1 cup of shredded cheese of your choice and stir until it is melted. Very good!!!

Tyler, TX(Zone 8b)

I make the recipe Debroots posted, however mine does not call for cheese. It is wonderful.

Orofino, ID(Zone 6a)

try this recipe without the cheese & use yellow summer squash..& only 1/2 stick of butter.....that's the way I've made it for years......it's just so good....our quilt group is printing a cookbook & it was the last recipe we accepted to add in.....I had taken it out of our church cookbook from CA published in the middle 1990's.....

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