You are here

Zucchini Casserole

Mormon.Cook's picture
  Zucchini 2 Pound
  Chopped onion/Sliced onion 1⁄4 Cup (4 tbs)
  Condensed cream of chicken soup 10 Ounce
  Sour cream 1 Cup (16 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Herb seasoned stuffing mix 8 Ounce
  Butter/Margarine 1⁄2 Cup (8 tbs)

Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots; fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing on bottom of baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables. Bake 25 to 30 minutes.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 406 Calories from Fat 208

% Daily Value*

Total Fat 25 g38%

Saturated Fat 14.3 g71.7%

Trans Fat 0 g

Cholesterol 63.1 mg21%

Sodium 558 mg23.2%

Total Carbohydrates 39 g12.9%

Dietary Fiber 4.6 g18.3%

Sugars 7.5 g

Protein 8 g15.5%

Vitamin A 108.1% Vitamin C 46.7%

Calcium 16.1% Iron 14.9%

*Based on a 2000 Calorie diet

Zucchini Casserole Recipe