Sunday, September 16, 2007

Zucchini Casserole

You can serve this as a side or you can add chicken for a yummy summer meal.

4 med. Zucchini, sliced ½ inch thick
¾ c. pared and sliced carrots
water, salted
½ c. chopped onion
6 Tbsp. butter
2-1/4 c. croutons
1 can cream of chicken soup
½ c. sour cream
2 c. diced cooked chicken *optional

In a sauce pan, put zucchini and carrots in boiling, salted water to cover. Cover pan and simmer 15 min., until vegetables are tender. Drain.

In a saucepan, saute’ onion in 4 tablespoons of the butter until tender. Stir in 1 ½ c. croutons, chicken soup and sour cream. Gently stir in vegetables. Preheat oven to 350 degrees. Lightly butter a 1 ½ quart casserole dish. Put mixture in dish. Melt remaining butter in saucepan. Add remaining croutons and toss gently. Sprinkle on top of casserole. Bake 30-40 min.

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