Zucchini Casserole

By Dianewaldron

My cousin Joy Webley learned the art of cooking in the 1970's in Grand Coulee, Washington, a small town far away from gourmet cooking classes. When my family would visit, she would always host an outstanding dinner. The only thing better than the meal were the laughs we shared once a year on those hot August nights. This casserole is one of my favorite dishes that she prepared.

Ingredients

• 6 Cups Zucchini, sliced (equals 6 zucchini)
• 1/2 Cups Onion, chopped (more if you like)
• 1 Cup Carrots, shredded
• 1 Can Cream of Chicken Soup
• 1 Cup Sour Cream
• 1 Box Stove Top Stuffing (Chicken Flavor or Herb Style)

Details

Servings 6

Preparation

Step 1

Boil onion & squash for 5 minutes. Drain very well.
Combine soup, sour cream, carrots, and the seasoning packet from the stuffing box. Fold into squash & onion.
Spread just enough of the stuffing bread crumbs to cover the bottom of a 9x13 (or smaller) pan.
Next spoon the vegetable and soup mixture over the top of the bread crumbs. Sprinkle the remaining bread crumbs on top.
Bake at 350 degrees for 25-30 minutes.