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    You are in: Home / Recipes / Zucchini and Carrot Casserole Recipe
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    Zucchini and Carrot Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Alskann's Note:

    This is one of my all-time favorite casseroles. I haven't posted it before because I assumed someone would have already posted it. 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
    3. 3
      Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
    4. 4
      In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
    5. 5
      Stir soup mixture into vegetables and mix well.
    6. 6
      Add 1 cup of the cheese.
    7. 7
      Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
    8. 8
      Top with remaining cheese.
    9. 9
      Bake in 350 degree oven for about 30 minutes.
    10. 10
      **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on October 10, 2013

      35

      This recipe was the inspiration for dinner tonight. Overall it was pretty good. I made a few changes - I cut the recipe in half and added 2 chicken breasts, cubed and seasoned. I browned the chicken in the pan, added the onions, carrots and zucchini. I then added 1 tbsp chicken bullion and some water, put a lid on the pan and let it steam the veggies. I dumped all this into the bread crumb mix and the mixed it with the soup (I omitted the butter). I added the cheese and put in a 11x7 baking dish (sprayed with pam). I liked the flavor however the kids didn't care for the sliced veggies. Next time I will cube them and maybe change up the cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2007

      45

      Excellent casserole and a great way to use zucchini. Enjoyed it very much and will make again next summer when the garden is plentiful. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini and Carrot Casserole

    Serving Size: 1 (306 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 538.2
     
    Calories from Fat 402
    74%
    Total Fat 44.6 g
    68%
    Saturated Fat 26.1 g
    130%
    Cholesterol 113.2 mg
    37%
    Sodium 1054.7 mg
    43%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.1 g
    24%
    Protein 16.2 g
    32%

    The following items or measurements are not included:

    herb stuffing cubes

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