Zucchini and Carrot Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is one of my all-time favorite casseroles. I was looking for something else and came across a similar recipe, but not the same. So I decided to post this before it gets lost. Addendum: I hadn't made this in awhile until tonight. Because I am trying to lose weight I cooked the vegetables in a covered pan sprayed with PAM and omitted the butter. It turned out just fine. I also added some cubed cooked chicken to make this more of a complete dish. So that is another option with this very versatile casserole. Ingredients:
4 cups zucchini, sliced |
3 cups carrots, sliced |
1 tablespoon butter |
1 large onion, diced |
2 cups mushrooms, sliced |
2 (10 ounce) cans cream of chicken soup |
8 ounces sour cream |
4 cups herb stuffing cubes |
1/2 cup milk |
1/2 cup butter, melted |
2 cups cheddar cheese, shredded |
Directions:
1. Preheat oven to 350 degrees.
2. Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
3. Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
4. In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
5. Stir soup mixture into vegetables and mix well.
6. Add 1 cup of the cheese.
7. Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
8. Top with remaining cheese.
9. Bake in 350 degree oven for about 30 minutes.
10. **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.
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