Sunday, July 25

Creamy Zucchini Casserole

I’ve decided to continue in my quest to find things to make with zucchini. Last night I made this zucchini casserole for dinner. It was quite good, and really easy. I forgot to take a picture, but everyone knows what a casserole looks like, right? I got this recipe from the Good Housekeeping website.


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


  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.

I did make a few changes. Instead of a 13 by 9 dish I used an 8 by 8, but I still used the same amount of everything else. So I think if you use a 13 by 9 it just means your casserole won’t be filled all the way to the top (mine was pretty full). I also sprinkled some parmesan cheese on the top just because a casserole doesn’t seem finished without cheese. =)

1 comment:

glen said...

i liked it, thanks for sharing