Summer Zucchini Casserole Popular Recipes

Sunday, April 6, 2014

Summer Zucchini Casserole

"If you've got masses of zucchini in the garden, then this is a splendid way to use them. It's exceptional, however very tasty. It's so good that even my choosy children like to devour it."

Ingredients :

2 kilos sliced zucchini
1/four cup chopped onion
1 (10.Seventy five ounce) can condensed cream of bird soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package fowl-flavored dry bread stuffing blend

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

Preheat oven to 350 ranges F (one hundred seventy five degrees C).
Boil the zucchini and onion in water for five minutes; drain nicely. In a medium bowl, integrate the soup, bitter cream and carrots. Stir inside the zucchini and onion and blend well.
In a separate medium bowl, integrate the butter and stuffing mix. Spread half of of this aggregate into the bottom of a 9x13-inch baking dish. Spoon the zucchini combination over the stuffing, then pinnacle off with the other 1/2 of the stuffing.
Bake at 350 degrees F (175 stages C) for 25 to 30 minutes, or until stuffing is golden brown.

Notes :

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