In Response to Re: Thanksgiving Vegetable:
In Response to Thanksgiving Vegetable : Hi Barbara W ... This recipe comes from Liberty Hill Farm / Bed & Breakfast in Vermont. Before eating this I hated squash...all squashes. I helped myself to two servings then begged for the recipe. Obviously it serves a large gathering. Zucchini Casserole 1 - 8oz pkg Pepperidge Farm Herb Stuffing 6 Cups sliced zucchini or mix all squashes - unpeeled - chopped 1/2 Cup chopped onions 1 Cup shredded carrots 1 Can cream of mushroom soup 1 Cup sour cream salt & pepper to taste 1/2 stick butter- for cooking zucchini 1/2 stick butter-melted for mixing with stuffing In a large fry-pan cook until tender: 1/2 stick butter, zucchini (or all squashes), onion, salt & pepper. In large bowl put carrots, soup, and sour cream - fold in zucchini-onion mixture. In another bowl mix stuffing and 1/2 C melted butter. Put half stuffing mix in 9X13 pan, spread evenly. Pour zucchini-carrot mixture over stuffing, then cover with the other half of stuffing mix. Bake 350' for 25-30 minutes uncovered. l
Posted by Harriet S
Welcome to VBB Harriet,Thank you for sharing your recipe.