4 Medium Zucchini (green)
6 tablespoons Butter, divided
1/2 cup Shredded Carrot
6 0z of WHITE Cheddar Cheese or Cheddar Cheese
1/2 cup Chopped Onion
2 1/2 cups Herb Seasoned Stuffing Cubes, divided
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1/2 cup Sour Cream
Cut zucchini into 1/2-inch slices. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside.
In the same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender.
Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2-quart casserole. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top of casserole. Bake at 350? for 25 to 35 minutes.
Submitted by Bri from New Jersey
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