Since it's getting to be zucchini season and everyone gets them dropped on their doorstep, I thought I would share our families favorite recipe.
Zucchini Casserole
2# squash,peel, dice, cook about 10 minutes.
Drain, season lightly with salt and pepper.
2 grated carrots
1 diced onion
1 can cream of chicken soup
1 cup sour cream
1 cup sharp cheese, diced
Crumb Mixture
1 8oz bag Pepperidge Farm Herb Crumb Stuffing
1 stick melted oleo (margarine or butter)
Toss crumbs and margarine.
Add 3/4 of crumb mixture to squash mixture.
Sprinkle remaining crumbs over top
Bake 25-30 minutes at 375
This makes a 9x13 pan and it can be frozen before baking. It is a great pot luck dish and always makes a hit.
6 comments:
I wish someone would drop some on my doorstep...sigh...that recipe sounds delish...let's have some and then a slice of Chris and Laurie's pie, what do ya say??
:)
I've copied this to try. We are getting zucchini from one plant. The others aren't doing as well.
:)
This sounds really nice and handy that it can be frozen. Can you tell me what oleo is; not something I recognise.
Hi Jean, This sounds delicious. I have written an article about what to do with courgettes can I add Zucchini casserole and then link to this recipe please?
I will definately be trying this recipe but like Ruth I would like to know what oleo is. Thanks.
Sara from farmingfriends
I have zucchini plants growing in my garden but they won't be ready until August at least...I'm always on the lookout for recipes for it so I've copied this one down:-) xox
My neighbor just gave me 2 lovely zucchini - big ones! I have to make zucchini bread, but I'm sure I have enough to do that and try your cassarole - it looks yummy!
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