Zucchini Casserole


2 cups croutons
1/2 cup water
1 can cream of mushroom soup (or cream of chicken)
1/2 cup sour cream
2 medium zucchini, cubed (6 to 8 cups)
1 cup sliced mushrooms
1/4 cup shredded carrot
2/3 cup shredded Cheddar cheese
salt and pepper to taste


Preheat oven to 350 degrees F.

Mix croutons and water. Reserve 1/2 cup crouton mixture and spoon remaining into a 9"x13" baking dish.

Mix soup, sour cream, zucchini, mushrooms, carrot and cheese. Spread over stuffing mixture and sprinkle with reserved stuffing mixture.

NOTE: I like to use this as a complete meal in the summer when zucchini is abundant in our vegetable garden. You could also add some cut up chicken into the vegetable mix - just make sure the chicken is completely cooked through before serving.

Bake for 40 minutes or until hot.

This recipe is also linked to...

Delicious Dishes: Garden Delights
This Week's Cravings: Summer Vegetables
Everyday Sisters' Sharing Sundays: Green
Simply Delish Saturday
Food on Friday: Stews and Casseroles


Anonymous said...

Carolynn, we just had dinner, and let me tell you, it was a hit ! Even the boys loved it, and they dislike zucchini - a whole lot!

Betty Doerksen

Anonymous said...

This stuff is awesome and I used up the zucchini that turned into the size of a canoe overnight!

Mary Ann Jenkins said...

Carolynn, do you use plain croutons?

Carolynn said...

Mary Ann, I use whatever croutons I happen to have in the house. I happened to be out of croutons once and used a boxed stuffing mix. The recipe is pretty flexible that way.