Creamy Zucchini Casserole ~ Zucchini Recipes

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Creamy Zucchini Casserole

 

Creamy Zucchini Casserole, great way to use up the zucchini from your garden. The whole family loved it

 

Good old family recipes are the BEST kind.  My Mother in-law makes this Creamy Zucchini Casserole every summer and it is one of our favorites.

You will need:

  • 1 7oz package of Pepperidge Farm Herb Dressing
  • 1/2 cube butter (1/4 of a cup)
  • 6 cups peeled and sliced zucchini (steamed or cooked in boiling water for 5 mins)
  • 1 can cream of chicken soup
  • 1 cup grated cheddar cheese
  • 8 oz sour cream
  • salt and pepper to season

Melt butter and mix with dressing, put half the dressing on the bottom of a lasagna pan. Cook your zucchini for 5 minutes steam or boil then drain.  Mix the cooked zucchini, cream of chicken soup, cheese and sour cream together.  Once mixed spread over the top of the dressing in the bottom of the pan.  Top with the other half of the dressing.  Bake at 350 degrees for 30 minutes.

Makes a great side dish or even works as a main course.

Creamy Zucchini Casserole, great way to use up the zucchini from your garden. The whole family loved it

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30 COMMENTS

  1. My mother-in-law did that back in the 80s to feed everyone who came to her beach house. She’d get the rotisserie chickens after 7:00 when they would make them half-price.

  2. We used to make this recipe in the late 1970’s when zucchini first became a widespread staple in gardens. I absolutely love it and it reminds me of my late mom and aunt.

  3. @Jennifer Smith Jensen I agree. 1 cube of butter is 1/2 cup. I’m thinking it’s just 1/4 cup or 1/2 cube. That’s what the actual stuffing would use. Going to try that.

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