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Zucchini and Carrot casserole
Recipe Submitted by the RidgeView Bed & Breakfast

2 lbs zucchini, washed, sliced (you can leave skin on)
1/4 c chopped onion
1 can cream mushroom soup
8 oz sour cream
1 c shredded carrots
2 sticks butter
1 pkg Peppridge farm stuffing mix (crumbs, not cubes)

cook zucchini in boiling water 5 minutes, drain. Combine soup, sour cream carrots and onion. Melt butter and mix with stuffing mix. Place half of the melted mixture in bottom of roasting pan, layer next with cooked zucchini. Then cover with creamed mixture. Finally top with remaining stuffing mix. Bake for about 30 minutes at 350. Cook uncovered but watch stuffing crumbs dont burn

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