Grandma’S Zucchini Casserole

• 6 cups Shredded Zucchini
• 1 cup Shredded Carrots
• 1/2 cups Diced Onion
• 1/2 cups Diced Celery
• 1 can Cream Of Chicken (or Other Type) Soup
• 1 cup Sour Cream
• 1 cup Shredded Cheese (a Mild Cheese Like Colby-jack)
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Pepper
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Cayenne Pepper
• 1/2 cups Butter (or Slightly Less With ~1/2 Cup Chicken Stock)
• 10 ounces, weight Herb Seasoned Stuffing Bread Cubes

1. Prepare the vegetables.
2. Parboil the vegetables - place the shredded and diced vegetables in a large pot with about 2-3 cups of water.
3. Bring to a boil and cook for about 5 minutes until they are cooked but still slightly crisp. Drain in a colander.
4. Meanwhile combine the soup, sour cream, cheese and spices in a large mixing bowl. Add the cooked and drained vegetables and stir to combine thoroughly.
5. Separately, in a medium saucepan, melt the butter, then add the stuffing cubes. Coat with the butter, then add the chicken stock if you are using that option. Stir and cook a bit until the cubes are coated and slightly softened.
6. Place the vegetable mixture in a greased 3 quart casserole dish. Top with the stuffing bread cubes.
7. Bake at 350F for ~30 minutes, or until the stuffing is browned and crisp and the casserole is warmed through.
8. Allow to cool for a few minutes before serving.

zucchini, carrots, onion, celery, cream of chicken, sour cream, shredded cheese, salt, ground pepper, garlic, ubc, butter, bread

Taken from tastykitchen.com/recipes/sidedishes/grandmae28099s-zucchini-casserole/ (may not work)