Zucchini-Carrot Casserole
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A home-kitchen version of zucchini-carrot casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 c. oleo
- 1 (12 oz.) pkg. herb-seasoned Pepperidge Farm dressing mix
- 3 c. sliced or diced zucchini, cooked and drained
- 1/2 tsp. black pepper
- 1 (10 3/4 oz.) can cream of mushroom or chicken soup (undiluted)
- 1 c. sour cream
- 1 medium onion, grated
- 3 large carrots, grated
Method
Melt oleo; toss with herb-seasoned dressing mix.
Stir half of dressing mixture with the squash, soup, sour cream, onion, carrots and black pepper.
Can add a little salt to taste.
Turn squash mixture into lightly greased 9 x 13-inch baking dish.
Sprinkle remaining half of dressing mixture over top.
Bake at 350° for 45 minutes.
You can also add browned hamburger meat, drained, to this casserole to make a main dish.
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