Hall Cook Book
Zucchini Casserole
Category: Casserole, Stuffing / Submtd By: Geri Hall
Yield: 8 Servings

So much zucchini, so
little time. - geri hall
10 3/4 Ounce Can Cream Of Chicken
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3 Cups Zucchini, Sliced Thinly
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-Soup, (Can Use Cream Of Mushroom
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3 Large Carrots, Grated
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-Instead)
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1/2 Cup Sour Cream
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4 Cups Stuffing Mix
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1 Medium Onion, Chopped
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1/2 Cup Butter Or Margarine, Melted
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Celery, Sliced (optional)
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Mix zucchini, carrots, onion,
soup and sour cream together. Fold together stuffing and melted margarine.
Add most of the stuffing to the zucchini mixture. Place in a greased
casserole, top with remaining stuffing mixture.
Bake at 325 degrees for 40 minutes or until zucchini and carrots are cooked.
I usually use low-fat soup and low-fat sour cream for this recipe.
Per Serving: 200 Cal (74% from Fat, 5% from Protein, 21% from Carb); 3 g
Protein; 17 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 11 g Carb; 2 g Fiber; 53
mg Calcium; 1 mg Iron; 440 mg Sodium; 40 mg Cholesterol
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