Zucchini Casserole
Whenever I take this casserole to a potluck or serve it to guests, I get requests for the recipe. It was created by my friend Pat in Kansas City, Missouri, where my husband, Gene, and I lived until 1-1/2 years ago. Our two grown sons still live there. My sister-in-law gave me a gift subscription to CW last Christmas, and I saw the announcement for the zucchini recipe contest—in my very first issue. What a surprise to win!
Reviews
It is a great dish, one of my standbys. I haven’t found anyone who doesn’t like it, whether as an accompaniment or the main dish. I’ve even been able to sneak it by kids and teenagers that won’t eat vegetables. It is equally good with or without meat and using cream of mushroom or cream of celery soup (for the vegetarians like my wife). I’ve been making it for years, but this recipe comes the closest to what I’ve always done. I always sautéed the onions and carrots before combining. Sometimes I’ll add some diced sweet peppers (red, orange or yellow). It would be helpful to have the nutritional information available, although it tastes so good, who cares. I have a nice photo to share if someone can let me know how to post it or give it to someone to post here.
This is an amazing dish! lots of steps for preparation, but well worth the effort. I will definitely be making it again
S
Very good, Must try if you haven't...????
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Made this last night! It was excellent!!
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This recipe is delicious. The family loved it. I added 1 cup of cubed cooked ham in addition to the chicken - was very good.
Can you substitute plain yoghurt for the sour cream? Or soy yoghurt?
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