Zucchini Casserole to Die For

MeredithRS's Note:

Its the time of year for zucchini and neighbors keep sharing their bumper crop with us. The problem is we don't like zucchini! I needed to find another venue other than zucchini bread and muffins. I came up with this recipe and it has been a smash hit with everyone!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 6 cups zucchini (large, grated or diced)
• 1 cup grated carrot
• 1/2 cup diced onion
• 1/2 cup butter
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup sour cream
• 1 (8 ounce) package seasoned stuffing mix

Directions:

1. Preheat oven to 350°F.
2. In a small bowl, combine cream of chicken soup and sour cream; set aside.
3. In a large skillet, melt butter over medium-high heat.
4. Add onion and sauté until soft.
5. Add grated or diced zucchini and grated carrots.
6. Stir frequently until zucchini is soft; about 5 minutes.
7. In a large mixing bowl, combine cooked veggies, soup mixture and seasoned stuffing together, stirring gently until well mixed.
8. Spread into a lightly greased 13"x9" baking dish.
9. Bake at 350°F for 30 minutes.
10. To make it more of a 'Main Dish', my family likes it when I add 4 or 5 diced, grilled, boneless chicken breasts to the mix.
11. This dish is the only way I can get my family to eat zucchini!
12. Hope yours enjoys it too!

Reviews

[Chef #1229314]

My family loved it and thinks it would be even more delicious by adding the chicken. My son isn't a big zucchini/squash eater. He eats it but loved this recipe! I wonder if you have made it ahead and frozen to cook later? Thank you!

[DebJo #2]

This is great! Tried a couple of days after Thanksgiving and used the leftover stuffing. Next time I will try with cornbread stuffing and cooked chicken, diced up. Deb