Crispy Carrot And Zucchini Casserole That’ll Make Your Mom Jealous

Check out what my pal from Bless Us O Lord had to say about this wonderful recipe:

The great thing about zucchini, from a kid’s perspective, is that it usually tastes like whatever it’s cooked with — no strong flavors on its own. If you have an onion picker at your table, this recipe has onions in it. But you could grate them instead of chopping and they’ll disappear. Most kids love the mild sauce and the stuffing. It’s a great dish if you want a meatless main dish. I ate it for dinner Sunday with a bowl of Cucumber Tomato Salad and watermelon. Who needs meat? (Well, my husband and kids think they do, but I was perfectly satisfied without it.)

I really enjoy cooking with zucchini, too. And yes, I have to agree that it does take on the flavor of whatever you are cooking with.



7 c. sliced zucchini or yellow squash (about 1-3/4 lbs.)
1 med. onion, chopped
1 can Campbell’s cream chicken soup (or celery)
8 oz . Daisy sour cream
1 c. shredded carrots
8 oz. herb stuffing (I use Pepperidge Farm — half a bag)
¼ c. Kerrygold butter, melted


In a saucepan, cook zucchini and onion in 2 c. boiling water and 1/2 t. salt,
uncovered, for 5 minutes; stir once.
Drain. In a bowl, combine soup, sour cream and carrots.
Fold in squash mixture.
Combine stuffing and margarine.
Sprinkle two-thirds of stuffing mixture into a greased 13 x 9 pan.
Spoon vegetable mix on top.
Sprinkle remaining stuffing mixture over vegetables.
Bake, uncovered, for 30 – 35 minutes.





Quick Tip: Serve alongside any meat entree. I prefer pork chops.

Thank you Bless Us O Lord for this great recipe.