Zucchini Casserole

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1 t. bacon grease (you can use butter also)

2 med. zucchini, chopped

1 small onion, chopped

1 large carrot, shredded

10.5 oz. can cream of mushroom soup

2 t. heavy cream or milk

1/2 tsp. pepper

1/2 tsp. garlic powder

1 c. shredded sharp cheddar cheese

6 oz. box dry chicken stuffing mix

1 t. butter, melted


1. Melt the bacon grease in a skillet over med. high heat, add in the zucchini, onion and carrot.

2. Cook, stirring occasionally, for 5-6 minutes or until the zucchini becomes tender. Remove from the heat and stir in the soup, cream, pepper and garlic powder. Stir in the cheese and combine well. Stir in 3/4 of the stuffing mix and combine well. Pour into a 9x9, lightly greased baking dish. Combine the melted butter with the remaining stuffing mix and sprinkle over the top.

3. Cover with tinfoil and bake in a 350-degree oven for 25 minutes. Remove and uncover, return to the oven for 5 minutes.

Bon Appetit!

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