Carrot Zucchini Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
• Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
• Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
• Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

Steps:

• Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix. , Spread in greased 13x9-in. baking dish. For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350° for 1 hour or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
• In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
• Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
• In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Steps:

• Preheat oven to 350 degrees.
• Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
• Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
• In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
• Stir soup mixture into vegetables and mix well.
• Add 1 cup of the cheese.
• Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
• Top with remaining cheese.
• Bake in 350 degree oven for about 30 minutes.
• **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.

Steps:

• 1. Cool zucchini to al dente and drain.
• 2. Mix stuffing with butter and combine soup, sour cream, zucchini and carrots with the dressing mixture.
• 3. Bake at 350 degrees F for 25 minutes.

Steps:

• Melt first amount of margarine in frying pan. Saute zucchini, carrot and onion until tender. (This may have to be done in batches) Add more margarine if necessary.
• Stir in soup, milk, bouillon, first amount of stuffing mix and salt. Transfer to 2 quart casserole dish.
• Melt remaining margarine in small saucepan and stir in remaining stuffing mix. Scatter over top of casserole.
• Bake uncovered at 350F for about 25 minutes.