Sunday, September 19, 2010

Zucchini Stuffing Casserole


Mmmmm, this is Russell's mom's recipe and I love it. (and when I say "this" I mean the recipe below. The picture above is something completely random that I found online that happens to look a lot like it. Cause I just really can't get a good picture of food with my crappy little camera in my dark little apt.) It's one of those things that I could eat all day, for every meal, for a week, and still not get sick of it. Okay, that might be a bit of an exxageration. **edit: yeah, it is.** But i really do love this. I think it's because it's vegetables AND it tastes good. And I love stuffing, with a love that is deep and strong. Russell has traditionally hated stuffing since he was little, but he still really likes this. Another thing that I like about this recipe is it's flexible. You can use whatever you have. If you don't like stove top, make your own stuffing. If you have squash, tomatoes, potatoes, you can use them. But at least put some Zucchini in there. It's green and good for you.

Zucchini Stuffing Casserole
from Linda Hansen

1 onion chopped
6 c. zucchini chopped into chunks (I used two smallish zucchini and one smallish yellow squash)
1 - 6oz bag stovetop stuffing
3/4 c. butter
1 can Cream of Chicken soup (can replace with sour cream)
3 beaten eggs
1 c. milk
1 c. shredded cheese

1. Saute onion and zucchini in a little olive oil and butter covered for 5 min stirring occassionally. add salt and pepper if desired.
2. In med mixing bowl melt butter in the microwave. Stir in stuffing. Add half of the stuffing into bottom of casserole dish. Dump the other half of butter/stuffing mixture on cutting board to save for later.
3. Use previous bowl (just trying to help out the dishwasher (Russell)) to combine soup, eggs, milk and cheese.
4. Finish assembly: Pour vegetables into casserole dish on top of stuffing. Pour soup mixture onto that. Top with the rest of stuffing.
5. Bake at 350 for 30-35 min.

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