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.

6 comments:

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!