Creamy Zucchini Casserole

By mamacasma

About 20 years ago, a friend gave Pam Duffy's mother this side-dish recipe, and it's been a family favorite ever since. Now that Duffy is a Chicago-based advertising account manager for GH, and the rest of the family is scattered throughout the country, she and her siblings make a point of having the casserole at their own Thanksgiving gatherings. Duffy says she likes it even better than the turkey!

Ingredients

• 6 * 6 tablespoon(s) margarine or butter
• 1 * 1 small onion, diced
• 3 * 3 medium (about 10 ounces each) zucchini, cut into 1/4-inch-thick slices
• 2 * 2 medium carrots, peeled and shredded
• 1 * 1 can(s) (10 3/4 ounces) cream of chicken soup
• 1/2 * 1/2 cup(s) sour cream
• 1 * 1 bag(s) (8 ounces) herb-seasoned stuffing mix, coarsely crushed

Preparation

Step 1

Total Time: 1 hr

Cook Time: 35 min


1. Preheat oven to 350 degrees F. Grease 13" by 9" glass baking dish.
2. In 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook until tender but not browned, about 5 minutes, stirring occasionally. Add zucchini and carrots and cook until zucchini is tender, about 8 minutes.
3. Remove skillet from heat; stir in undiluted cream of chicken soup and sour cream until evenly mixed.
4. Sprinkle half of stuffing mix in baking dish. Spoon zucchini mixture on top, then remaining stuffing mix. Bake 25 to 30 minutes until hot and bubbly.