Some of you may have some fresh zucchini coming in right about now and I thought I would share one of my favorite casseroles with you. I found this recipe in an old Southern Living Magazine my Daddy had years ago and we have just loved it ever since. I’ve also substituted yellow squash and it is just as wonderful. If you tend to freeze some of your zucchini, it will also work in this casserole. For more family recipes be sure to follow me on Facebook. www.facebook.com/janetsappalachiankitchen.
1 T. bacon grease (you can use butter also)
2 med. zucchini, chopped
1 small onion, chopped
1 large carrot, shredded
10.5 oz. can cream of mushroom soup
2 T. heavy cream or milk
1/2 tsp. pepper
1/2 tsp. garlic powder
1 C. shredded sharp cheddar cheese
6 oz. box dry chicken stuffing mix
1 T. butter, melted
Melt the bacon grease in a skillet over med. high heat, add in the zucchini, onion and carrot. Cook, stirring occasionally, for 5-6 minutes or until the zucchini becomes tender. Remove from the heat and stir in the soup, cream, pepper and garlic powder. Stir in the cheese and combine well. Stir in 3/4 of the stuffing mix and combine well. Pour into a 9×9, lightly greased baking dish. Combine the melted butter with the remaining stuffing mix and sprinkle over the top. Cover with tinfoil and bake in a 350 degree oven for 25 minutes. Remove and uncover, return to the oven for 5 minutes.