Zucchini Casserole
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A home-kitchen version of zucchini casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 lb. zucchini, grated
- 1 c. sour cream
- 1 can cream of chicken soup
- 1 c. grated carrot
- 1 c. chopped onion
- 1/2 c. margarine, divided
- 2 eggs
- 8 oz. herb stuffing mix
- grated cheese
Method
Saute onion in 1/4 cup margarine along with carrot and zucchini.
Put half of stuffing in a 9 x 13-inch pan.
Combine sauteed vegetables, sour cream, soup and eggs.
Pour over stuffing.
Place remainder of stuffing on top.
Drizzle margarine and add grated cheese.
Bake at 350° for 1 hour or until baked through.
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