Cheesy Zucchini Casserole
This Cheesy Zucchini Casserole is almost a meal by itself. The cheesy stuffing goes well with roasted dinners and also barbecues or picnics. It’s loaded with flavor, and even people who normally wouldn’t eat zucchini have been known to enjoy it.
Servings: 8
Calories: 284kcal
Ingredients
- 2 medium zucchini or yellow squash cut into 1 inch chunks
- 1 cup sweet onion chopped
- 1 cup green pepper chopped
- 1 cup shredded carrots peeled
- 1/2 cup butter divided
- 6 oz cornbread stuffing mix divided
- 10.5 oz cream of chicken soup
- 1/2 cup sour cream
- 1 cup cheddar cheese grated
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350℉.
Prepare the Ingredients
- Shred 1 cup shredded carrots with a handheld grater.
- Using a cutting board and Chef's knife, chop 2 medium zucchini or yellow squash, 1 cup sweet onion, and 1 cup green pepper.
- Grate 1 cup cheddar cheese.
Assemble the Casserole
- Heat a medium saucepan over medium heat and sauté prepared zucchini, carrots, onion, and bell peppers in 4 tablespoons melted butter until tender.
- Stir in 1 cup stuffing mix, 10.5 oz cream of chicken soup, and 1/2 cup sour cream. Spoon mixture into a baking dish sprayed with cooking spray.
- Melt remaining 4 tablespoons butter and add remaining stuffing mix. Stir together. Sprinkle over top of casserole and top with grated cheese.
- Bake uncovered in preheated oven for 35-45 minutes until bubbly and golden brown on top. Serves 8.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.
Nutrition
Calories: 284kcal | Carbohydrates: 14g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 568mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3560IU | Vitamin C: 26mg | Calcium: 149mg | Iron: 1mg
