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Casseroles >  Side Dishes >  Vegetables >  Zucchini Casserole >

 

Zucchini Casserole

• 6 C zucchini, sliced

• 1/4 C onion, roughly chopped

• 1 can (10.75 ounces) cream of chicken soup

• 1 C sour cream

• 1 C shredded carrots

• 1/2 C margarine or butter

• 8 oz. package herb dressing

In a skillet, cook the zucchini and onions for five minutes; drain. Fold in the chicken soup, sour cream and carrots. In a bowl, combine 1/2 cup of the butter with prepared herb dressing. Spread half the dressing on the bottom of a casserole dish, and then add the zucchini mixture. Place the remaining dressing on top. Bake at 350-degrees F for thirty minutes. Serve.

 

Zucchini Casserole is featured in the Recipes-on-a-Budget Cookbook.

 

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