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Zucchini and Carrot Casserole

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“This is one of my all-time favorite casseroles. I haven't posted it before because I assumed someone would have already posted it. I was looking for something else and came across a similar recipe, but not the same. So I decided to post this before it gets lost. Addendum: I hadn't made this in awhile until tonight. Because I am trying to lose weight I cooked the vegetables in a covered pan sprayed with PAM and omitted the butter. It turned out just fine. I also added some cubed cooked chicken to make this more of a complete dish. So that is another option with this very versatile casserole.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
  3. Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
  4. In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
  5. Stir soup mixture into vegetables and mix well.
  6. Add 1 cup of the cheese.
  7. Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
  8. Top with remaining cheese.
  9. Bake in 350 degree oven for about 30 minutes.
  10. **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

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