Sunday, April 8, 2012

Mrs Clark's Vegetarian Zucchini Casserole

Happy Easter everyone! I am blessed to be able to spend the day with my family-My daughters, granddaughters and a friend of the family. We are having A spiral Sliced Honey Baked Ham(soup next week with the bone!), my daughter made a Hash Brown Casserole (recipe from Cracker Barrell) and Mrs Clark's Zucchini Casserole (a huge fav of the family), Deviled eggs, Grilled Pineapple, Parmesan Asparagus and a chocolate cake for dessert!
 I am featuring the Zucchini Casserole so my Vegetarian friends have a recipe! Make lots cause it goes fast! My younger daughter used to request this as her birthday present from Mrs Clark when she was little. Thank you Sue...this is sooooo good!

2 lbs yellow and green squash, sliced
¼ C Chopped Onion
1 Small Green Pepper – Chopped
1 Carrot – grated or thinly sliced
½ C Butter or margarine
8oz  Stuffing Mix (Pepperidge Farm is best)
1 C Sour Cream
1 Can cream of mushroom or chicken soup

Cook squash, onions, green pepper and carrot in a small amount of water until tender.  Drain.
Melt butter and add stuffing mix.
Mix sour cream with soup and add to well drained squash – stir gently.
Add half of stuffing mixture, stir.
Lightly grease casserole dish and gently spoon into dish.
Cover with remaining stuffing.
Bake at 350 for 25-30 minutes, until bubbly.
Serves 4-6

1 comment:

  1. This looks like a side dish that would work well with most any dinner.
    Healthy, filling and just plain good!