Mom’s Zucchini Casserole
I grew up with my mom making this zucchini casserole, but I never realized just how much I love it until making it these past few years for K (the husband) and myself. Each summer it has become our go to casserole – we’ve had it three times in the past two months, and aren’t even close to getting sick of it.
Ingredients
6 cups diced, unpeeled zucchini
1 cup onion, diced
1 cup shredded carrots
1 can (10 3/4 oz) cream of chicken soup, undiluted
1 container (8oz) sour cream
1/8 tsp. garlic powder
3 whole chicken breasts, cooked, chopped into 3/4 inch chunks
1/2 cup butter
1 package chicken-flavored stuffing mix
1 cup cheddar cheese, grated
Instructions
1
Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool.
2
Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini, onion and chicken; mix.
3
To prepare topping, melt butter in skillet, add stuffing mix and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese. Bake at 350 degrees for 1 hour or until golden brown.
Comments