Zucchini and Carrot Casserole

READY IN: 50mins
Recipe by Alskann

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.

Top Review by Ceezie

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.

Ingredients Nutrition


  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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