Zucchini Casserole

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READY IN: 50mins
Recipe by Ceezie

This is a recipe I got from Sourthern Living but I have jazzed it up to suit our tastes. I sometimes leave out the grated carrot and add either canned chicken or cubed chicken to make it a one pot meal.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Depending on what type of squash you have either cube or slice it and place in a saucepan. Add onion, 1tsp salt and enough water to cover. Bring to a boil over medium hight heat and cook 5 minutes. Drain very well.
  2. Stir together grated carrots, soup, sour cream, chicken (optional) and remaining 1 tsp salt in a large bowl; fold into squash mixture. Spoon into a slightly greased 2 qt casserole dish.
  3. Stir together cornflakes and french fried onions. Sprinkle over squash mixture.
  4. Bake for 30-35 mintues or until bubbly and golden brown, shielding with aluminum foil for 20-25 mintues to prevent excessive browning. Let stand 10 minutes before serving.

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