AuthorMelissaCasserole recipe that's become a family holiday tradition (thanks, Aunt Gail!)
Ingredients
8 medium zucchini
1 ½ cups shredded carrots
1 cup chopped white or yellow onion
12 tbsp butter
2 boxes (4.5 cups) Marie Callendars croutons (either Garlic & Cheese or Garlic & Herb)
2 cans cream of chicken soup
1 cup sour cream
Directions
1
Preheat oven to 350ºF.
2
Boil zucchini in salted boiling water until tender. Slice into 1/2 inch slices.
3
Sauté carrots and onion in 6 Tbsp butter until tender. Cover.
4
Combine 3 cups croutons, soup, sour cream, carrots, and onions in mixing bowl.
5
Fold in zucchini.
6
Pour mixture into 9×13 casserole dish and bake at 350ºF for 30 to 40 minutes.
7
Melt remaining butter and sauté remaining croutons.
8
Pour sauteed croutons over casserole when it is almost finished baking. These croutons should turn golden brown.
Notes
9
This casserole can be made ahead and baked later, just assemble all the ingredients (without the crouton topping) and refrigerate or freeze until ready to bake!
Categorycasserole
Ingredients
Ingredients
8 medium zucchini
1 ½ cups shredded carrots
1 cup chopped white or yellow onion
12 tbsp butter
2 boxes (4.5 cups) Marie Callendars croutons (either Garlic & Cheese or Garlic & Herb)
2 cans cream of chicken soup
1 cup sour cream