Summer Zucchini Casserole The Best Recipes

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Summer Zucchini Casserole

"If you have masses of zucchini in the garden, then that is a remarkable way to use them. It's one of a kind, however very tasty. It's so true that even my picky kids want to consume it."

Ingredients :

2 pounds sliced zucchini
1/4 cup chopped onion
1 (10.75 ounce) can condensed cream of hen soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package deal bird-flavored dry bread stuffing mix

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

Preheat oven to 350 stages F (a hundred seventy five tiers C).
Boil the zucchini and onion in water for five minutes; drain nicely. In a medium bowl, integrate the soup, sour cream and carrots. Stir in the zucchini and onion and mix properly.
In a separate medium bowl, integrate the butter and stuffing blend. Spread half of of this combination into the bottom of a 9x13-inch baking dish. Spoon the zucchini combination over the stuffing, then pinnacle off with the opposite half of of the stuffing.
Bake at 350 degrees F (a hundred seventy five stages C) for 25 to half-hour, or till stuffing is golden brown.

Notes :

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