ZUCCHINI CASSEROLE

IT'S REALLY A Vegetable Stuffing Casserole, but all the family will love it.
Ingredients;
4 cups herbal seasoned stuffing mix
2 Tbsp. Melted butter
1 can of condensed cream soup (Mushroom, chicken, celery i.e.)
½ cup sour cream
2 cups of zucchini (2 small or, any vegetables, part summer squash etc)
1-cup carrots (Depends on how much you like- 2 medium carrots) shredded, diced or cut in small piece.
¼ cup chopped onion (1 small onion)
This is a nice comfort food and I make it quite often. If you like the sour cream add more or cream and some cheese of your choice works nice too. Topping: Mix 1 cup of the stuffing mix with the butter or margarine for some. (Set aside) Add together soup and the next 4 ingredients until combined thoroughly. Lightly stir in remaining 3 cups of stuffing mix until combined. Spoon mixture into a lightly greased 1-½ quart baking dish. Sprinkle evenly with some of the stuffing-butter mixture topping. Bake at 350 for 30 minutes or until thoroughly bake and heated through. I have done this in a hurry and to save electricity once in a while on top of the stove and it works too. Just stir-fry with the fastest cooking vegetables first with the butter then add in the liquids mixed in dressing and cook on low. Simple. For a “Dump-all Vegetable Casserole” variation next time, try more vegetables, zucchini, etc., in this same casserole. Add one slice of completely whole- wheat slice of bread to the stuffing to make it more balanced. Use cream of chicken soup, or vegetable-chicken broth, celery, mushrooms or gravies on top. I've done this same recipe in so many variations depending on what left over in the fridge tonight... All publishing right are the property of P.T. Sherman Author


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