“A Recipe that has been in my family for generations and still going strong”
READY IN:
1hr
SERVES:
6
YIELD:
10 pieces
UNITS:
US

Ingredients Nutrition

  • 4 cups zucchini (peeled and cut into 1//2 inch pieces)
  • 34 cup shredded carrot
  • 12 cup chopped onion
  • 2 14 cups pepperidge farm seasoned stuffing mix
  • 12 cup sour cream
  • 1 (14 ounce) can soup (cream of chicken or cream of celery)

Directions

  1. Boil zucchini until tender (drain).
  2. melt 4 table butter in sauce pan cook the carrots and onions till tender.
  3. Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
  4. Gently stir in zucchini
  5. Place in 1 1/2 quart baking dish.
  6. Sprinkle remaining stuffing over top.
  7. Bake at 350 F for 45 minute.

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