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Post by :bluecrack
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1846
Click below to download : Vegetables - Zucchini Casserole By Marlen (Format : PDF)
Vegetables - Zucchini Casserole By Marlen
6 cups of sliced zucchini1/2 chopped onions
1 (10 3/4 oz.) can cream of chicken soup
1 cup of sour cream
1 cup of shredded carrots
1 package (8 oz.) herb season stuffing mix
1/2 cup of melted butter
Preheat oven to 350 degrees F. Parboil zucchini and onion in saltwater for 5 minutes, drain.
Combine soup, sour cream and carrots. Fold into zucchini and onions. Combine butter and stuffing mix.
Cover bottom of 12x7x2" baking dish with one half stuffing. Add zucchini mixture. Top with remainder of stuffing. Bake 350 degrees for 30 minutes.
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2 medium or 3 small zucchini 1 package crescent roll dough 1 medium onion 2 pounds Italian sausage casing removed 1 cup shredded cheddar cheese 2 eggs 1/2 cup milk Mozzarella cheese for topping Preheat oven to 350° F.Saute onion and Italian sausage in large frying pan about 15 minutes or till sausage is cooked. Wash zucchini and slice into 1/8 inch slices. Add to frying pan. Cover and cook for 10 minutes turning frequently. Meanwhile, line 10 inch pie pan with crescent roll dough. Drain zucchini and sausage mixture; put into pie plate. Mix together cheese, egg and milk, pour
Vegetables - Zucchini Casserole
PREVIOUS BOOKS
2 cups zucchini, cubed (leave peel on) 1 large onion, chopped 1 pkg. Stove Top Stuffing Mix (chicken flavor) 1 stick butter or margarine, melted 8 oz. sour cream 1 (10 3/4 oz.) can cream of chicken soup 8 oz. sharp NY white Cheddar cheese, shredded. crumbs in Preheat oven to 350 degrees F.Boil zucchini and onion in slated water for 10 minutes; drain. Set aside. Toss stuffing crumbs and seasoning packet with melted butter. Put half in the bottom of 9 x 13 pan. Mix sour cream, soup and
Vegetables - Zucchini Casserole By Linda In San Diego
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