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


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.