Mom’s Zucchini Casserole

Mom’s Best Zucchini Casserole recipe is a super easy, old fashioned, vegetable casserole with sour cream, stuffing mix, shredded carrots and so much more!

Prep Time15

Cook Time, divided47

Total Time1 2

Servings:

Calories: 280kcal

Author: Karin and Ken

Ingredients

4 medium zucchini, with peel, sliced thin
3 tablespoons butter
1 cup onion, chopped
¾ cup carrot, grated
1 ¼ cups stuffing mix
1 can (10 oz) condensed cream of mushroom soup
⅔ cup sour cream
2 tablespoons butter
remaining stuffing mix

Instructions

Preheat your oven to 350 degrees. Prepare a large casserole dish with cooking spray and set aside.
In a large pot boil salted water and add zucchini. Cook for 5-7 minutes. Drain in a colander in the sink until needed.
In a large skillet melt butter. Add onions and carrots. Saute until tender. Transfer to a paper towel lined plate. Set aside.
In a seperate bowl remove 1 ¼ cups of the stuffing mixture and set aside remainder. In a large bowl combine mushroom soup, sour cream and 1 ¼ cup of the stuffing mixture. Add onion mixture and stir until blended. Add zucchini and stir gently until coated. Dump into your prepared dish.
In a medium sized skillet melt butter and add remaining stuffing mixture. Saute until browned. Spread over top of the casserole. Bake for 35-40 minutes.

Video

Notes

If you're looking for more zucchini recipes take a moment and have a look here at our Summer Squash and Zucchini Recipes.

Nutrition