Zucchini and Carrot Casserole
This is one of my all-time favorite casseroles. I haven't posted it before because I assumed someone would have already posted it. I was looking for something else and came across a similar recipe, but not the same. So I decided to post this before it gets lost. Addendum: I hadn't made this in awhile until tonight. Because I am trying to lose weight I cooked the vegetables in a covered pan sprayed with PAM and omitted the butter. It turned out just fine. I also added some cubed cooked chicken to make this more of a complete dish. So that is another option with this very versatile casserole.
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat oven to 350 degrees.
- 2
Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
- 3
Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
- 4
In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
- 5
Stir soup mixture into vegetables and mix well.
- 6
Add 1 cup of the cheese.
- 7
Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
- 8
Top with remaining cheese.
- 9
Bake in 350 degree oven for about 30 minutes.
- 10
**You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.**
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