Zucchini Stuffing Casserole
4 medium zucchini sliced 1/2 inch thick
1 cup shredded carrot
1/2 to 1 cup chopped onion
6 tbsp. margarine
2 1/4 cups (1 package) Stovetop Stuffing or other herbed stuffing cubes
1 can Cream of Mushroom or Cream of Chicken soup
1/2 cup Sour Cream
1 cup (or more) cooked chicken, cubed. (Optional)
Lightly cook zucchini in a little boiling water till
tender, drain. Set aside.
In a large skillet, melt 4 tbsp. margarine and lightly
sauté carrot and onion. Remove from heat. Stir in 1 3/4 cup stuffing, the soup, sour cream and chicken. Gently fold in zucchini.
Turn into a 1 1/2 qt. baking casserole. Melt remaining margarine, add remaining stuffing - toss and sprinkle over casserole. Bake at 350 degrees for 30 - 40 minutes until lightly browned.
Maybe made a day before and refrigerated until baked.
This is a great side dish to serve in place of
poultry stuffing. By eliminating the chicken you have a vegetarian dish.
