Creamy Zucchini Casserole
6 tbsp margarine or butter
1 small onion, diced
3 medium zucchini, about 10 oz. each cut into 1/4 inch thick slices
2 medium carrots peeled and shredded
1 can cream of chicken soup
1/2 c. sour cream
1 8-oz. bag herb seasoned stuffing mix, coarsely crushed
Preheat oven to dg350. Grease 13- by 9-inch glass baking dish.
In 12-inch skillet melt margarine over medium heat. Add onions and
cook until tender but not brown, about 5 minutes, stirring
occasionally. Add zucchini and carrots and cook until zucchini is
tender, about 8 minutes.
Remove skillet from heat. Stir in undiluted cream of chicken soup and
sour cream until evenly mixed.
Sprinkle half of stuffing mix into baking dish. Spoon zucchini
mixture on top. Top with remaining stuffing mix. Bake 25-30 minutes
until hot and bubbly.
Makes 16 accompaniment servings--140 calories each.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
