Zucchini Carrot Casserole

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup margarine (or butter)
  • 4
    cups zucchini, unpeeled and chopped (or thinly sliced)
  • 1
    cup grated carrot
  • 1
    cup chopped onion
  • 10
    ounces condensed cream of mushroom soup
  • 12
    cup milk
  • 1
    teaspoon instant chicken bouillon powder
  • 14
    teaspoon salt
  • 1
    cup uncooked bread stuffing mix
  • 2
    tablespoons margarine (or butter)
  • 12
    cup uncooked bread stuffing mix
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DIRECTIONS

  • Melt first amount of margarine in frying pan. Saute zucchini, carrot and onion until tender. (This may have to be done in batches) Add more margarine if necessary.
  • Stir in soup, milk, bouillon, first amount of stuffing mix and salt. Transfer to 2 quart casserole dish.
  • Melt remaining margarine in small saucepan and stir in remaining stuffing mix. Scatter over top of casserole.
  • Bake uncovered at 350F for about 25 minutes.
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