Zucchini Casserole

 I love this casserole!  I got it from another temple buddy...   S. Graham, back in July.  It really is tasty and easy.  Thanks for sharing, S. xox  (Excuse the less than appetizing picture... I didn't think to take a picture until after I had served dinner out of it!)

It says to use a 9x9" baking dish, but I add a pint jar of my canned/bottled chicken which makes it too much for that size dish.  To compensate for a larger baking dish, I either use 2 boxes of stuffing mix (Stove Top) or toast 4-6 slices of bread, crumble it into small pieces and add some of the same spices in the packaged product, plus add a bit more margarine.



It's a nice comfort-food-type meal... I've made it several times, with and without the added chicken. 

Zucchini Casserole

6 cups shredded or  diced (about 1/2") zucchini, unpeeled

1/2 cup chopped onion

1/2 cup water

Combine and microwave:  above 3 ingredients in a
        covered dish for 5-6 minutes.  Drain well.

Melt: 1 stick margarine, (1/2 c.)

Combine: Melted margarine and 1 pkg. (6 oz.) dry
        stuffing mix (Stove Top) with seasoning pkt.
        NO water.  Mix well.

Combine in large bowl and blend well:

        1 can cream of chicken soup, undiluted

        1 cup sour cream

        1 cup shredded cheese

Add:  drained zucchini and onions, blend well.

Put:   1/2 stuffing mixture in 9x9" baking dish.

Add:  zucchini mixture.

Top:  with remaining stuffing mix.

Bake: at 350 degrees for 30 minutes.

Serves: 4 to 6

Opt.  Add cooked chicken (12 oz. can or leftovers).
       4-6 crumbled slices toast plus desired seasonings.
         (Check stuffing mix box to see what they use.)