| This recipe is liked by 0 person(s). |
Scrumptious Zucchini Casserole
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Joan Wooldridge
| 4 –5 Medium | zucchini, (6 cups), peeled and cubed |
| 1 Tbsp | butter |
| 3 | carrots shredded |
| 1 med | onion, chopped |
| 1 can | cream of chicken soup |
| 1 cup | sour cream |
| 1 cup | seasoned croutons |
Directions:
Peel zucchini and cube - boil for 15 minutes.
Drain zucchini.
Sauté carrots and onions in butter until tender.
Add soup and sour cream.
Add ¾ cup of croutons.
Gently stir zucchini into carrot mixture.
Gently pour into 1 ½ quart casserole.
Melt butter and mix with remaining crumbled croutons.
Sprinkle on top.
Bake at 350 for 25 minutes.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.