Zucchini Casserole II

Zucchini Casserole II

Favorite Recipes page 699, Trudy McKinnon, Lansing, MI.
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.
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 4 medium zucchini, sliced
  • cup butter
  • cup carrot, grated
  • ½ cup onion, diced
  • cup sour cream, Shortcut
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • 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 CreamCondensed Cream of Chicken Soup, Croutons.

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