Zucchini Casserole



Zucchini Casserole

1 T. bacon grease (you can use butter also)
2 med. zucchini, chopped
1 small onion, chopped
1 large carrot, shredded
10.5 oz. can cream of mushroom soup
2 T. heavy cream or milk
1/2 tsp. pepper
1/2 tsp. garlic powder
1 C. shredded sharp cheddar cheese
6 oz. box dry chicken stuffing mix
1 T. butter, melted


Melt the bacon grease in a skillet over med. high heat, add in the zucchini, onion and carrot. Cook, stirring occasionally, for 5-6 minutes or until the zucchini becomes tender. Remove from the heat and stir in the soup, cream, pepper and garlic powder. Stir in the cheese and combine well. Stir in 3/4 of the stuffing mix and combine well. Pour into a 9x9, lightly greased baking dish. Combine the melted butter with the remaining stuffing mix and sprinkle over the top. Cover with tinfoil and bake in a 350 degree oven for 25 minutes. Remove and uncover, return to the oven for 5 minutes. 

Source: Janet's Appalachian Kitchen.

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