Zucchini Stuffing Casserole
My mother got this recipe at a tasting where you paid $.25 for the recipe. I've modified it to be lighter and have less steps/dirty dishes.
Ingredients
- 4 small zucchini sliced
- 1 small onion chopped
- 1 cup low-fat sour cream
- 10 1 ⁄2 ounces Healthy Request cream of chicken or cream of mushroom soup
- 1 1 ⁄2 cups stuffing cubes
- 2 tablespoons olive oil
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon black pepper
- 1 ⁄2 teaspoon garlic powder or 1 large garlic clove
Instructions
- Saute zucchini and onion in olive oil until soft.
- Add salt, pepper, and garlic powder/clove.
- In a casserole dish, combine soup, sour cream, and 1 c of stuffing mix.
- When zucchini and onion are soft, but not mushy, fold into casserole.
- Top with 1/2 c of stuffing mix.
- Bake at 350 for 20-30 minutes.
Notes
The original recipe called for cream of chicken soup, but I prefer the cream of mushroom.