Ingredients:
1/4 C. chopped onion (or a few shakes of onion powder) 4 C. sliced, peeled zucchini ( I just add 2 big zucchini's) (make sure you don't get cucumbers by mistake!!) 1 can cream of chicken soup 1 8-oz pkg. herb-seasoned stuffing mix 1/2 C. butter or margarine, melted 1 C. sour cream 1 1/2 C. shredded cheese ( I like about 2 cups)
Directions:
Cook onion and zucchini in boiling water for 5 minutes or until tender; drain. In bowl, combine soup, sour cream, and shredded cheese. In a separate bowl, make stuffing according to package directions; stir in butter or margarine. Spread half the stuffing over the bottom of a baking dish; spoon on the zucchini and the soup mixture. Top with remaining stuffing. Bake at 350 for 25-30 minutes, or bubblng. So, yummy. Great with salad and tall glass of cold milk! Enjoy.
No comments:
Post a Comment