Herbed Zucchini Casserole
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 3 Aug 2021, and is an excellent way to serve zucchini, great flavor. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2 tablespoons butter
- 1 kilo zucchini, sliced, (2 lb)
- 1 medium onion, sliced
- 2 carrots, sliced
- ½-1 cup sour cream, Shortcut
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 4-5 cups dry seasoned croutons, Shortcut
- 1 cup butter, melted, (2 sticks / 1 block)
- salt and pepper, as desired
Instructions
- Heat the 2 tablespoons butter in a large non stick pan, add the zucchini, onion, and carrots, cover to steam. Turn occasionally. Season as desired with salt and pepper as desired.
- Steam until tender, drain well.
- In a mixing bowl, add the soup and sour cream and mix together. (I did use 1 cup as I love sour cream.)
- In another bowl, add the stuffing and 1 cup of melted butter. (This is before I doubled the amount of croutons, and a more accurate amount is listed for the croutons and butter now.)
- When the vegetables have softened, preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole or 7x11 inch baking pan with butter or cooking spray. Add ½ the stuffing evenly to the bottom.
- Add the vegetables to make a layer.
- Add the soup mixture over the vegetables.
- Add the remaining stuffing over the soup.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Croutons.
Updated on 3 August 2021.