Zucchini Casserole (Kathy Little)

Zucchini Casserole  (Kathy Little)
Zucchini Casserole  (Kathy Little)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups shredded zucchini

  • 2

    ) 1 cup shredded carrots

  • 3

    ) 1 large onion, chopped

  • 4

    ) 1 package R.B. Rices sausage (medium)

  • 5

    ) 4 cups sour cream

  • 6

    ) 1 26 oz. cream of mushroom soup

  • 7

    ) 1 cream of celery soup (10 1/2 oz)

  • 8

    ) 1 stick butter

  • 9

    ) 2 packages Stove Top Stuffing

  • 10

    ) 2 cups shredded mozzarella cheese

  • 11

    ) 1 cup milk

Directions

Cook sausage and onion until done. Add butter to sausage mixture to melt. In saucepan add 2 cups water, carrots and zucchini. Boil 15 minutes or until tender. Drain real good. In large bowl, mix soups, sour cream, milk. Add sausage mixture and zucchini and carrots. Stir in Stove Top stuffing. Mix all together. Pour into 2 greased 9 x 13 pans. Cover with mozzarella cheese. Cover with foil. Bake 350 for 35 to 45 minutes. Cheese should be melted but not browned.

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