June 26, 2007

Zucchini Casserole

I was just out in my garden today and had to laugh. You see, it's had a rough start this year, with the bunnies eating a good portion of it, bugs eating a quarter of what was left and two days of a vicious hot strong wind that blew across the fields and twisted and snapped the few things that were left. It's slowly coming back from the dead, but there is one thing that is healthy, strong and growing like a weed.
You know what it is.
Ah yes... time to get a few recipes out there for you! I was surfing online and came across this one. It's different than any of the other casserole's I've had so I copied it down to save for my files. I'm keeping a copy here as well so you can have it handy for all those zucchini that will miraculously show up in your car next month if you leave your doors unlocked.

Zucchini Casserole

~6 cups zucchini, sliced
~1/2 cup chopped onion
~1 can (12 oz.) Southwestern Pepperjack soup
~1 cup sour cream
~1 cup shredded cheese
~1 (8 oz.) package herb seasoned stuffing
~1/2 cup melted butter
~salt and pepper to taste

Boil zucchini and onion in salt water for five minutes and drain. Combine soup, sour cream; mix together. Combine zucchini and onion mixture with soup and sour cream mixture. Combine melted butter and stuffing mix. In a cake pan, add 1/2 stuffing mix, then all zucchini mix, 1 cup of cheese, then add remaining stuffing on top of zucchini. Bake at 350 degrees for 30 minutes.Print Friendly and PDF