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Zucchini and Carrot Casserole

2 lb. zucchini, sliced
1/4 onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. Stove Top seasoned
stuffing mix
1/2 c. butter, melted

Cook onion and zucchini in boiling water 3 minutes; drain; add soup, and sour cream. Stir; add carrots; stir; add salt and pepper to taste. Mix stuffing with
melted butter. Spread 1/2 of stuffing on bottom of baking dish. Spread zucchini mixture over stuffing. Then top with remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.

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