Zucchini Casserole
- 4 large zucchinis cut into bite-sized pieces
- 8 cups of water
- 1 can cream of mushroom soup
- 8 oz. sour cream
- 1.5 cups of grated sharp cheddar cheese
- 1 cup grated carrot
- 1 cup chopped onion
- 1 box of corn bread stuffing
- (celery, onion, and broth for the stuffing is suggested)
- Make your stuffing as described on the box and set it aside (It taste best if you add a little celery and onion to the stuffing and use chicken broth for the liquid).
- Par-boil zucchini and let cool. In another bowl mix sour cream, cream of mushroom soup, onion, carrot, and cheese (save a hand full of cheese to garnish). Add zucchini to this mix. Grease a 9" x 13" baking dish. Use half of your stuffing to layer the bottom of your pan. Layer the zucchini mix and add the top layer using the remaining stuffing. Garnish with remaining cheese, cover and bake at 375 degrees for 35 minutes.
water, cream of mushroom soup, sour cream, cheddar cheese, carrot, onion, bread stuffing, celery
Taken from www.epicurious.com/recipes/member/views/zucchini-casserole-1221850 (may not work)