Zucchini Casserole – a delicious recipe with zucchini, onion, salt, carrot, cream of chicken soup, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 350 degrees.
2
Depending on what type of squash you have either cube or slice it and place in a saucepan.
3
Add onion, 1tsp salt and enough water to cover.
4
Bring to a boil over medium hight heat and cook 5 minutes.
5
Drain very well.
6
Stir together grated carrots, soup, sour cream, chicken (optional) and remaining 1 tsp salt in a large bowl; fold into squash mixture.
7
Spoon into a slightly greased 2 qt casserole dish.
8
Stir together cornflakes and french fried onions.
9
Sprinkle over squash mixture.
10
Bake for 30-35 mintues or until bubbly and golden brown, shielding with aluminum foil for 20-25 mintues to prevent excessive browning.
11
Let stand 10 minutes before serving.
4072
kcal
Calories
302
g
Fat
39
g
Carbs
297
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 lbs zucchini, ½ cup chopped onion, 2 teaspoons salt, divided, 1 cup grated carrot, and more.
Yes, Zucchini Casserole falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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