Yummy Zucchini Casserole

ByChantelle DeJager Updated on
14 Comments
Do you have a garden in the summer with TONS of zucchini that you aren't sure what all to make?  Well, I don't, but my Mom does.  I think she send me home with six the length of my leg!  If you are looking for new ways to use zucchini, you  will love this!  I love zucchini and this casserole is amazing!


Zucchini Casserole 

Ingredients

  • 6 cups diced zucchini
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chopped onion
  • ⅓ cup Grated Cheese
  • 1 (6 ounce) package herb-seasoned dry bread stuffing mix
  • ½ cup margarine, melted

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, and onion.
  • In a small bowl, Mix together stuffing and melted margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture and grated cheese.

 

  • Bake for 20 minutes in the preheated oven, or until the top is golden brown.
zucchini recipe
This is one of my very favorite side dishes to make for parties and pot lucks.  It seems to go over very well and people always ask for the recipe!  I hope you give it a try!


Enjoy!
Chrissy

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14 Comments

  1. This was very good. Wish I would have found it earlier in the year to use up my zucchini. I liked that it used margarine instead of butter. With the way things cost now. We used cheddar cheese for the topping.

    Mary Ann

    Reply
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  9. Yeah !!!! I forgot about this recipe. I think I will have to make it. I definitely have enough Zucchini

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