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.

Yum!

8 comments:

  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 ...

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

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

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

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