Post by wilderness on Sept 4, 2020 7:17:21 GMT -5
Zucchini Supreme-cooktocook
8-10 Servings Prep:25 mins. Bake:40 mins.
Ingredients:
4 cups of water
6 cups of sliced zucchini
1 cup shredded carrot (I cut mine like coins)
1/4 chopped onion
1 tsp. salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 tsp. garlic powder
1/2 tsp. pepper
4 cups seasoned stuffing croutons (I used homemade croutons)
1/2 cup butter
Directions:
1--In either a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion, and salt. Cook for 8 to 10 minutes or until vegetables are tender; drain.
2--In a large bowl, combine the soup, sour cream, garlic powder, and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13X9-inch baking dish. Top with vegetable mixture and remaining croutons.
3--Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer, or until golden brown.
*Nice combination of color, texture, and taste. A keeper says DH.*
Ingredients:
4 cups of water
6 cups of sliced zucchini
1 cup shredded carrot (I cut mine like coins)
1/4 chopped onion
1 tsp. salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 tsp. garlic powder
1/2 tsp. pepper
4 cups seasoned stuffing croutons (I used homemade croutons)
1/2 cup butter
Directions:
1--In either a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion, and salt. Cook for 8 to 10 minutes or until vegetables are tender; drain.
2--In a large bowl, combine the soup, sour cream, garlic powder, and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13X9-inch baking dish. Top with vegetable mixture and remaining croutons.
3--Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer, or until golden brown.
*Nice combination of color, texture, and taste. A keeper says DH.*
