Zucchini Casserole
This zucchini casserole recipe, made with creamy condensed soup, carrots, onions, and herb stuffing, is perfect for using up extra garden squash.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Combine stuffing mix and butter in a small bowl. Combine zucchini, carrots, and onion in a separate bowl; add condensed soup and sour cream; stir in ½ stuffing mixture.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Transfer zucchini mixture to a 9x13-inch casserole dish; sprinkle remaining ½ stuffing mixture over top. Cover the dish with aluminum foil.'}
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4
{'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven for 1 hour.'}
Nutrition Facts
Per serving (6 servings total)