Zucchini and Stuffing Casserole
A comforting side dish casserole combines tender zucchini and carrots with seasoned stuffing and a creamy sour cream base.
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Instructions
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Preheat oven to 350 F and butter a 1 1/2-quart casserole dish.
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Boil zucchini rounds with 1 teaspoon of salt in water for 3-4 minutes until tender, then drain and set aside.
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In the same saucepan, melt 4 tablespoons of butter, then cook carrots and onion for 5 minutes until tender.
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Remove from heat, then stir in 1 1/2 cups stuffing cubes, cream of chicken soup, sour cream, and the drained zucchini until combined.
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Spoon mixture into the prepared casserole dish.
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Melt 2 tablespoons of butter in a saucepan, add the remaining 1 cup of stuffing cubes, and toss to coat.
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Sprinkle the buttered stuffing cubes evenly over the casserole.
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Bake for 25-35 minutes until hot and bubbling.