Christi Covington's Zucchini Casserole
Veggies man enough to be called dinner.
- 3 zucchini, sliced into small pieces
- 2 carrots, sliced into small pieces
- 1 onion
- 1 10 oz can of cream of chicken soup
- 8 oz sour cream
- 1 box of cornbread flavored stuffing
- 1 pack of ranch dressing powder mix
- 1 stick of butter
- Olive oil
In a skillet, saute all the cut up vegetables in the olive oil. Once tender, set aside.
In a second skillet, melt butter and pour stuffing into it and mix until golden. Set half of the stuffing aside.
With the remaining stuffing, add cream of chicken soup, sour cream and ranch dressing mix. Next, add the cooked vegetables. Pour into a glass casserole dish. Top with the stuffing that was set aside.
Bake in oven preheated to 350 degrees for 30 minutes.
Provided byChristi Covington
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