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Loaded Zucchini Casserole
6 cups zucchini, sliced
1/2 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheese
1 (8 ounce) package herb seasoned stuffing
1/2 cup melted butter
Salt and pepper to taste
Boil zucchini and onion in salt water for five minutes, then drain.
Combine soup, sour cream; mix together.
Combine zucchini and onion mixture with soup and sour cream mixture.
Combine melted butter and stuffing mix.
In a cake pan, add one-half of the stuffing mix, pressing lightly into pan to form a crust. Add the zucchini mix, cheese, and remaining stuffing on top of zucchini.
Bake at 350 degrees F for 30 minutes.
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