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Hall Cook Book

Zucchini Casserole

Category: Casserole, Stuffing / Submtd By: Geri Hall

Yield: 8 Servings

So much zucchini, so little time. - geri hall

10 3/4 Ounce Can Cream Of Chicken	3 Cups Zucchini, Sliced Thinly
-Soup, (Can Use Cream Of Mushroom	3 Large Carrots, Grated
-Instead)	1/2 Cup Sour Cream
4 Cups Stuffing Mix	1 Medium Onion, Chopped
1/2 Cup Butter Or Margarine, Melted	Celery, Sliced (optional)

Mix zucchini, carrots, onion, soup and sour cream together. Fold together stuffing and melted margarine.
Add most of the stuffing to the zucchini mixture. Place in a greased casserole, top with remaining stuffing mixture.
Bake at 325 degrees for 40 minutes or until zucchini and carrots are cooked.

I usually use low-fat soup and low-fat sour cream for this recipe.


Per Serving: 200 Cal (74% from Fat, 5% from Protein, 21% from Carb); 3 g Protein; 17 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 11 g Carb; 2 g Fiber; 53 mg Calcium; 1 mg Iron; 440 mg Sodium; 40 mg Cholesterol

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