ZUCCHINI CASSEROLE
2 cups croutons
½ cup water
1 can cream of mushroom soup (or cream of chicken)
½ cup sour cream
2 medium zucchini, rough diced approx 6 to 8 cups
1 cup sliced mushrooms
¼ cup shredded carrot
2/3 cup shredded Cheddar cheese
salt and pepper to taste
Preheat oven to 350ºF. (180ºC)
Mix croutons and water to make a stuffing mixture. Reserve ½ cup crouton mixture.
Place 1½ cups of stuffing mixture in the bottom of a 9″ x 9″ baking dish. *you can increase this recipe to bake in a 9″ x 13″ dish.
Mix soup, sour cream, zucchini, mushrooms, carrot and cheese. Spread over stuffing mixture and sprinkle with remaining ½ cup of stuffing mixture.
Bake in the oven till the sauce has thickend, the veggies are soft and the cheese is melted.
If you want to make this a complete meal add some cubed chicken breast or ham to the mixture. If you want to make it low carb, leave off the croutons!
Recipe and photo: Tina Arnold.
