Thursday, July 19, 2007

Zucchini cassarole

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.


Tammy said...

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??

Susie said...

I've copied this to try. We are getting zucchini from one plant. The others aren't doing as well.

RUTH said...

This sounds really nice and handy that it can be frozen. Can you tell me what oleo is; not something I recognise.

Anonymous said...

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

Carole Burant said...

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

kris said...

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!