Zucchini Casserole I Best Dishes

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Zucchini Casserole I

"This is a brilliant recipe to burn up all the ones summer season zucchinis from your garden. Makes a pleasant brunch dish."

Ingredients :

4 oz. Herb-seasoned dry bread stuffing blend
1/3 cup melted butter
four cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.Five ounce) can condensed cream of bird soup
1/2 cup bitter cream

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

Preheat oven to 350 stages F (175 degrees C).
In a small bowl integrate stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in half of of the stuffing combination, then spread into a 9x12 inch casserole dish and sprinkle the closing stuffing on pinnacle.
Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, prepare dinner it flippantly, and make easy-up less complicated.

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