Two very similar Zucchini Casserole Recipes

Zucchini Casserole   This recipe came from my friend Leslye.  She got it from a newspaper in Salt Lake City years ago.

2 lbs (6 cups) zucchini or crookneck, sliced

¼ cup chopped or sliced onion

1 can (10oz) condensed cream of chicken soup

1 cup sour cream

1 cup shredded carrots

1 pkg (8oz) herb seasoned stuffing mix.

½ cup (1 stick) butter or margarine, melted

Cook zucchini and onion in boiling salted water for 5 minutes.  Drain.  Combine soup and sour cream.  Stir in carrots.  Fold in drained squash and onion.  Combine stuffing mix and butter together.  Spread half of the stuffing on the bottom of a baking dish.  Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables.  Bake 350 degrees for 25 to 30 minutes.

NOTE:  I do not like this recipe using crookneck only.  Zucchini alone or a combination of the two is good as long as there is more zucchini than crookneck.

NOTE:  I use cream of mushroom, celery, or chicken.  All work fine.

NOTE:  I find all the stuffing mixes taste good except the cornbread and the one with cranberries in it.

NOTE:  I put all the stuffing mix on top of the vegetables.  My family likes the crunchy topping.

Zucchini Casserole   My friend Janiel got this one from her husband’s family.  I will write is as shown on recipe card.

4 C Zucchini (cubed)

3/4 C grated carrots

you can add 2 C cubed chicken

1 large onion - sauté in butter

2 1/4 C stove top dressing mixed with seasoning

1 can cream chicken soup

1/2 C sour cream

Mix all together (minus 1 &1/2 cups of the stuffing) and put in 9x13 pan.  Put the remaining 1 &1/2 C of stove top and 2 Tbsp. butter on top.

Bake at 350 for 45 minutes