Zucchini Casserole anyone?
That looks yummy-o! Zucchini Casserole is what it is. I love zucchinis but usually I just mixed them every time I do stir fry veggies. I want to try a simple dish of this veggie and I am glad I found this. This is easy to make, right? And I bet the combination of flavors of all the ingredients would be so great. Mm, mm, mm... Can't you tell I am drooling over here already?
INGREDIENTS
- 3 large zucchini (any variety)
- 1 bag baby carrots or 4 large carrots, shredded. No more than two cups.
- 2 onions, diced (Maui or sweet yellow)
- 3 tbsp butter or olive oil
- 1 box herb croutons
- 1 can cream of chicken soup
- 1 cup sour cream
- Fresh dill to taste
- Pepper to taste
PREPARATION
Boil the zucchini in salted water for about 10 minutes or less until tender. Cut the zucchini into bite-sized pieces.
In a pan, saute the onions in the butter until tender.
Add the shredded carrots and the cream of chicken soup. Add in the sour cream and zucchini.
Add the dill and pepper until it's to your taste. Blend everything together.Put half of the croutons on the bottom of a casserole dish. Pour the zucchini mixture into the dish. Add the remaining croutons on top.
Bake the casserole at 350 degrees for 25 minutes or until done.
Posted by Cindy at Thursday, November 12, 2009 10:58:00 PM 
Categories: food and nutrition
Tags: Zucchini Casserole
Categories: food and nutrition
Tags: Zucchini Casserole
after a long time, I finally visit blogs again. I wish I have all the time in the word to do this...Well, just looking at the picture murag gigutom jud na kau ko Cin!
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thanks for visiting friends, enjoy the weekend
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in some way I missed the earlier blog post. what is the link to the blog archives?
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