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5 from 1 vote

Zucchini Casserole

Author Live Laugh Rowe


  • 3-4 cups zucchini, cubed
  • 1 onion grated
  • 2 carrots shredded (about 1 cup)
  • 1 cup sour cream 8 oz. container
  • 1/2 cup butter melted
  • 1 can Cream of Mushroom Soup
  • 8 oz. Pepperidge Farm Herb Seasoned Stuffing divided


  • Steam zucchini until tender, drain.
  • In a large skillet, melt butter. Add carrots and onion, saute until tender.
  • Remove from heat and stir in sour cream and soup (right out of the can). Stir in drained zucchini and half of the stuffing (approximately 2 heaping cups). Mix until stuffing is coated.
  • Pour into a greased 3 qt. baking dish.
  • Top evenly with remaining stuffing, cover with foil and bake at 350 for 35-40 minutes or until hot.