Zucchini or Squash Casserole
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
- Baking Pan (9x13 inch)
Ingredients
- 1 kilo zucchini or summer squash, sliced, (2 lb)
- 1 tablespoon butter
- ¼ cup onion, diced
- 1 box Stove Top stuffing, Shortcut
- 1 cup butter, melted, (2 sticks / 1 block)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 cup sour cream, Shortcut
- 1 cup carrot, grated
Instructions
- In a pot of boiling water, cook the zucchini or squash until tender, drain well, place in a mixing bowl.
- Melt the 1 tablespoon of butter in a non stick pan, when hot, cook onion until soft but not browned, add to the zucchini and toss together.
- To the zucchini add the soup, sour cream, and carrot. Mix together.
- Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
- In another mixing bowl, mix together the dry stuffing mix and the 1 cup of melted butter.
- Add ½ the stuffing mixture to the baking pan, spread out evenly, it does not cover the bottom of pan, just spread out best you can. (I forgot to take this photo.)
- Add the zucchini mixture on top of the dressing and spread out evenly.
- Sprinkle remaining stuffing mix over the top. (This is basically what the bottom will like as well.)
- Bake for 30-35 minutes.
- Serve as a main dish or a side, enjoy.
Notes
Low cost per serving but make sure you are using the shortcuts.
Shortcuts: Stuffing Mix, Sour Cream, Condensed Cream of Chicken Soup.