Stuffing 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 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:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Steps:

• Boil zucchini until tender (drain).
• melt 4 table butter in sauce pan cook the carrots and onions till tender.
• Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
• Gently stir in zucchini
• Place in 1 1/2 quart baking dish.
• Sprinkle remaining stuffing over top.
• Bake at 350 F for 45 minute.

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 F (175 degrees C).
• Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
• Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
• Combine stuffing mix with butter in a small bowl; stir well.
• Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 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:

• Fry chopped zucchini and onion in butter until tender.
• In bowl mix together,stuffing and seasoning mix sour cream,soup,zucchini and onion with butter.
• Put in a lighty greased casserole dish and bake uncovered at 350 degree for 30-40 minutes.

Steps:

• Preheat oven to 350°F.
• Cook zucchini in a little salted water until tender.
• Fry carrots and onions in 4 tablespoons of butter.
• Remove from heat and stir in 1 1/2 cups croutons, soup and sour cream.
• Gently fold in zucchini and put in 8" x8" dish.
• Toss remaining butter and croutons and put on top.
• Bake for 30 to 40 minutes.
• Enjoy!

Steps:

• Boil zucchini and onion for 5 minutes, drain.
• In separate bowl, stir melted butter into stuffing mix.
• Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
• Mix sour cream and cream of chicken soup into drained zucchini and onions.
• Poor zucchini mixture over first layer of stuffing mix.
• Top with remaining stuffing.
• Bake at 350 degrees for 30 minutes, uncovered.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
• If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.