Zucchini Casserole
{mom}
4 medium zucchini sliced 1/2 inch thick
3/4 cup sliced carrots
1/2 cup chopped onion
6 Tbsp. margarine (divided)
2 1/4 cup herbed stuffing mix (divided)
1 can cream of chicken soup
1/2 cup sour cream
Boil zucchini and carrots until tender (15 minutes). Drain.
Saute onions in 4 Tbsp. of butter until tender. Stir in 1 1/2 cup stuffing mix, cream of chicken soup and sour cream. Gently stir in veggies. Put mixture in sprayed casserole dish. Melt remaining butter in saucepan. Add remaining croutons. Toss gently and sprinkle over casserole. Bake at 350 for 30-40 minutes.
6-8 servings
My mom is the best cook I know...
My mom loves to cook. It's what she does best. She loves searching for new recipes just to see what it tastes like {and to find the very best}. Growing up--mom was contantly baking cookies, canning food from our garden, baking bread and homemade salsa, and filling our home with sweet aromas {that I loved}. And now that I'm all grown up and out of the house, I still enjoy going home to see what she's made for us to eat! The purpose of this blog, is to record our family's favorite recipes...and to preserve them for our posterity. I want them to know that cooking is important to us. That it's getting lost in this busy-fast paced and convenient world. I want my family to build talents and abilities that only cooking can bring. So I hope this cookbook will help. Bon Appetit.