Wednesday, July 7, 2010

Gail Ellen's Zucchini Carrot Casserole

Thank you Gail Ellen for this delicious recipe! She made a couple changes to the original above to make it a little bit healthier.

  • 2 lb zucchini cut in 3/4 inch x 3 inch sticks
  • 7 carrots cut in 3/4 inch sticks
  • 1 can cream of chicken soup (we used cream of mushroom and added bits of leftover roasted chicken)
  • 2 c (16 oz) seasoned bread stuffing mix
  • 4T melted butter (the original called for a cup. Add more if you don't worry about your weight or your cholesterol)
  • 1/4 c chopped onion
  • 1 c sour cream
Saute carrot and onion until they begin to soften. Add zucchini and continue cooking until soft. Add sour cream and soup. Toss stuffing with butter. Spread 1/2 inch of stuffing in the bottom of a greased 9x13 baking dish. Layer with vegetable/soup mixture then cover with the remaining stuffing.

Bake uncovered at 350 degrees for 1 hour.

The casserole can be prepared a day ahead and baked before serving.



  1. I got this recipe while in Germany, while my former husband was in the army. Let's see, that was in 1969 - 1971. Hence the abbreviation in use of butter and sour cream.....but still quite delicious! And my zucchini keeps on coming......

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  3. I thought better of what I put down. I didn't want my humor taken the wrong way. But then, you've always taken it the right way up to this point, Kristin.

    Yummy ...

  4. You've piqued my curiosity now, Odie!

  5. BTW, the dentist just game me a new one. Thanks, Odie.

  6. I'm making this dish tonight! Looking forward to it :)