Zucchini Casserole I Recipe

Recipesfull introduces to you: Popular Recipes. (Zucchini Casserole I Recipe). This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Zucchini Casserole I Recipe

Ingredients

4 ounces herb-seasoned dry bread stuffing mix

⅓ cup melted butter

4 cups cubed zucchini

2 carrots

grated

1 small onion

chopped

1 (10.5 ounce) can condensed cream of chicken soup

½ cup sour cream

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a small bowl combine stuffing and butter. In a separate bowl combine zucchini carrots onion soup and sour cream. Mix in 1/2 of the stuffing mixture then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.

Step 3

Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Nutritional Information

Zucchini Casserole I Recipe

Servings Per Recipe:6

Calories: 258.9

% Daily Value *

Protein: 5.6g 11%

Carbohydrates: 24.1g 8%

Dietary Fiber: 2.7g 11%

Sugars: 5.4g

Fat: 16.2g 25%

Saturated Fat: 9.5g 48%

Cholesterol: 39.2mg 13%

Vitamin A Iu: 6682.5IU 134%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.2mg 10%

Vitamin C: 8.8mg 15%

Folate: 56.1mcg 14%

Calcium: 70.5mg 7%

Iron: 1.6mg 9%

Magnesium: 34.7mg 12%

Potassium: 425.4mg 12%

Sodium: 775.8mg 31%

Thiamin: 0.1mg 14%

Calories From Fat: 145.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.