Zucchini-Carrot Casserole
Zucchini-Carrot Casserole is an moderately easy dinner. Made with 1 c. oleo, 1 (12 oz.) pkg. herb-seasoned pepperidge farm dressing mix, 3 c. sliced or diced zucchini, cooked and drained, 1/2 tsp. black pepper and 1 (10 3/4 oz.) can cream of mushroom or chicken soup (undiluted), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Melt oleo; toss with herb-seasoned dressing mix.
Stir half of dressing mixture with the squash, soup, sour cream, onion, carrots and black pepper.
Can add a little salt to taste.
Turn squash mixture into lightly greased 9 x 13-inch baking dish.
Sprinkle remaining half of dressing mixture over top.
Bake at 350Β° for 45 minutes.
You can also add browned hamburger meat, drained, to this casserole to make a main dish.
π· Perfect Pairings
Complete your meal with these
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