Zucchini Casserole

Sorry, I haven't posted lately, I haven't felt every good this week. But I'm feeling better today.

So I  have a new recipe for you, I found it in all my recipes on a little card that looked about 50 years old. It sounded so good.

It was very good but I know it could be better. I need to add/change something to it next time. If anybody tries it out and does add/change something, please let me know how it was.

Zucchini Casserole

Step 1

3 cups zucchini, quartered and sliced (the only zucchini I could get was very small so I did not quarter)

1/2 cup carrots, grated (next time I will chop carrot in thin slices)

1/8 cup grated onion

*I used 1 cup carrots and 1/2 cup onion.

*Next time I will have 1 cup mushrooms, 1 clove garlic minced and lemon pepper. (Maybe switch out onion for green onions)

Cook for 5 minutes.

*I used 1 tbsp of olive oil to cook on stovetop.

Step 2 

4oz  herb stuffing

1/2 cup sour cream

1/8 cup margarine

1/2 can cream of chicken soup

 

*I used 6oz herb stuffing, 1/4 cup butter (didn't have margarine) and salt and pepper to taste 

*Next time I think I will swap out 1/2 can of cream of chicken and replace with 1 whole can of cream of mushroom, zest and juice of one lemon and 8oz herb stuffing and some fresh parsley.

Combined the last four ingredients. Put half of the sauce in buttered casserole dish, then veggies, and top with remaining sauce. 



Bake at 325 for 30 minutes.