Recipe by tlt295
This is a rich and creamy casserole. We serve it every Christmas eve as it is a great side with beef, ham, or turkey. Real comfort food and good year round. I don't know where this recipe originated but I got it from my mother more than 25 years ago. One important tip is to drain the zucchini well otherwise your casserole will be too watery.
Top Review by Chabear01
Made for Fall 09 PAC Premie Adoptions. I made this recipe 2 times. The first time I followed the recipe as given, was good, but needed seasoning and my picky eater adult grandson wouldn't even touch it because it had vegetables in it. The second time I folded the zucchini mixture into the breadcrumb mixture, added salt, pepper and a small amount of Louisanne Sauce to it. When served the second time without even a negative comment Grandson gobbled it up and had seconds! I will be adding this to our Holiday meals as made the second time. Thank you for this recipe.
- 2 lbs zucchini, sliced in rounds
- 1 small onion, chopped
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 pint sour cream (low fat works well)
- 1⁄2 lb butter (this can be reduced if desired to 1/4 lb) or 1⁄2 lb margarine (this can be reduced if desired to 1/4 lb)
- 8 ounces pepperidge farm seasoned stuffing mix
Directions See How It's Made
- - steam sliced zucchini on stop top until tender; then drain well in colander.
- - melt margarine and then add stuffing mix; fluff with fork and set aside,
- - combine soup, sour cream, and onions then add in drained zucchini and mix carefully to coat zucchini but not break or mush zucchini.
- - spray a 2 quart casserole dish with cooking spray; layer bottom with half zucchini mixture; then layer with half stuffing mixture; another layer of zucchini and then top with remaining stuffing. Alternatively you can use a 13x9 pan and put all zucchini on bottom and top with one layer of stuffing.
- - bake 350 degrees for approximately 35 minutes or until bubbly.