Ingredients
- 4 cups zucchini, sliced (about 2–3 medium)
- 1 small onion, chopped
- 1 cup shredded carrots (optional but adds sweetness)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1 box (6 oz) stuffing mix (like Stove Top)
- ½ cup melted butter, divided
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook vegetables – In a large skillet, melt 2 tablespoons butter and sauté zucchini, onion, and carrots over medium heat until tender, about 5–7 minutes.
- Mix sauce – In a large bowl, combine cream soup and sour cream. Stir in the sautéed vegetables.
- Prepare stuffing – In another bowl, combine stuffing mix with the remaining melted butter. Stir until crumbs are coated.
- Assemble – Spread half of the stuffing mixture into the bottom of the baking dish. Add the vegetable mixture on top, then sprinkle the remaining stuffing mixture over the top.
- Bake uncovered for 25–30 minutes, until the casserole is hot and bubbly and the stuffing topping is golden brown.
- Serve warm – Perfect as a side dish for chicken, turkey, or pork.
If you want, I can also give you a cheesy version of this recipe with melted cheddar in the mix. That would make it extra rich and creamy.