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Zucchini Casserole

 6 cups Witten’s zucchini, quartered and sliced
 ½ cup sliced, Witten's onion
 1 cup sliced carrots
 ¼ cup water
 1 cup sour cream
 1 can cream of chicken soup
 ½ cup butter
 1 package chicken-flavored stove top stuffing

Cook the vegetables in the water until just barely tender.


Add the sour cream and the undiluted soup and set aside.


Melt the butter and add the stuffing mix.


In a buttered two quart casserole dish place one half of the zucchini mixture, then one half of the stuffing mixture, then the rest of the zucchini mixture, then the rest of the stuffing mixture.


Bake in preheated 350℉ oven for about 45 minutes, or until the top is lightly browned and the casserole is nice and bubbly