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Thursday, August 20, 2009

Zucchini Casserole

I found this recipe in one of my cookbooks, and since I knew my zucchini was multiplying in my veggie drawer in the fridge, I decided I should make this for dinner. It was really yummy, quick and easy! I loved the grated carrot peaking out, it gives it a little color.

Zucchini Casserole

5 cups zucchini, sliced
1 teaspoon salt
1 lb hamburger
1 cup onion, diced
1 cup carrots, grated
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
1 cube butter, melted
1 pkg Stove Top Stuffing, any kind
onion powder, garlic powder and pepper to taste

Heat oven to 50. Spray a 9x13 pan with Pam.

Cook zucchini in boiling salted water for 5 min. Drain in a colander.

In a bowl mix Stove Top Stuffing mix with melted butter.

Brown hamburger and drain.

In a large bowl mix hamburger, soup carrot, zucchini, garlic powder, onion powder, pepper and onion. Pour into prepared pan. Sprinkle Stuffing mixture over the top and bake for 25 minutes.

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