Zucchini Casserole
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 6 cups sliced zucchini (about 4 to 5 avg. size)
- 1⁄2 cup chopped yellow onion
- 1⁄2 lb mild ground Italian sausage
- 1 cup shredded carrot
- 1 cup light sour cream
- 1 (10 3/4 ounce) can low-fat cream of mushroom soup
- 1 (6 ounce) box pork stuffing mix
- 3⁄4 cup hot water
- 1⁄2 cup shredded cheddar cheese
directions
- (To slice zucchini, cut ends off, then cut in half lengthwise. Then, cut each half into 1/2" slices.).
- Preheat oven to 350 degrees F.
- Bring about a quart of boiling, salted water to a boil, add zucchini and onion, and cook for five minutes. Drain well and set aside.
- Meanwhile, fry sausage until browned, then drain well.
- In a large bowl, combine sour cream and soup. Then, add carrots, zucchini mix, and sausage, and stir well to combine.
- In another bowl, combine stuffing mix with water, and fluff with a fork.
- Grease an 11"x7" oblong baking dish with cooking spray. Layer half of stuffing mix on the bottom. Then, pour all of zucchini mix over stuffing and level it. Then, sprinkle the rest of stuffing mix over the zucchini. Top casserole with shredded cheese.
- Bake for 25-30 minutes, or until bubbly at the edges.
- (You can also make this dish ahead and freeze it, before baking. Just increase the baking time to 50-60 minutes.).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I liked this recipe. I did a few substitutions and an omission, because I didn't have it. I used diced carrot, greek sausage, and garlic/mushroom soup. I omitted the stuffing, because I didn't have any and at almost $3 a box I will wait. I topped with bread crumbs instead. I doubled the recipe and put into 4 small pans, we ate one with a Caesar salad, the other 3 are in the freezer.
RECIPE SUBMITTED BY
<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket>
<br>
<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
<br>
<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
<br>
<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!