Herbed Zucchini Casserole

My zucchini plants are once again not doing well, but my crookneck squash are okay.  Combined, there was enough squash to make my favorite summer squash recipe.  This is a recipe my mom used to make and I don't know the original source.  And I don't know if I have shared it with you before.  But I do know that it's yummy!

Herbed Zucchini Casserole

4 cups zucchini chunks

3/4 cup grated carrot

1/2 cup chopped onion

6 tablespoons butter, divided

1 can cream of chicken soup

1/2 cup sour cream

1 1/4 cup herbed stuffing cubes, divided (I use Pepperidge Farm.)

• Preheat oven to 350 degrees F.
• Lightly cook zucchini chunks in slightly salted water.  Drain.  
• Saute carrots and onion in 4 tablespoons butter. 
• Mix vegetables with soup, sour cream and 1/2 cup stuffing cubes.
• Put in buttered casserole dish.  Top with 3/4 cup stuffing cubes tossed in 2 tablespoons melted butter.
• Bake for 30 minutes.

You can make it a little lighter by cooking the carrots and onions in water and not buttering the stuffing that goes on top.  (I just topped with plain stuffing yesterday and it worked fine.)  I have not tried it with reduced fat soup or sour cream, but that would probably work well.  

Have a great weekend!

 

Comments

[Mary]

yum - thank you for sharing the recipe!

[Carole]

Mmmm, that sounds delicious!

[lydia]

i FINALLY have some squash blossoms on the plants, and i think i have miracle gro to thank-we'll see. squash casserole was always one of my favorites as a kid.

[vanessa]

i have a great squash casserole recipe that i always make for thanksgiving. i need to remember to share it with you, too!