Zucchini Casserole II
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 4 medium zucchini, sliced
- ⅔ cup butter
- ⅔ cup carrot, grated
- ½ cup onion, diced
- ⅔ cup sour cream, Shortcut
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 2½ cups croutons, Shortcut
Instructions
- Cook the sliced zucchini in a pot with 1 inch of salted boiling water, covered, for about 5 minutes. Drain well.
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- Melt the butter in a large non stick pan, when hot, cook the onion until softened.
- To a large mixing bowl, add the zucchini, onions, and remaining ingredients and gently mix together.
- Pour mixture into the casserole.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Croutons.
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