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ZUCCHINI VAN WYK 4 medium zucchini, sliced 1/2-inch thick 3/4 c. shredded carrots 1/2 c. chopped onion 6 Tbsp. oleo 2 1/4 c. herb stuffing (croutons) 1 can condensed cream of chicken soup 1/2 c. sour cream Cook zucchini until tender (5 minutes), but not too soft; drain well. Cook carrots and onion in 4 tablespoons oleo until tender. Stir in 1 1/2 cups croutons, soup and sour cream. Stir in zucchini gently (with rubber spatula). Put in buttered casserole (1 1/2 to 2 quarts). Melt remaining 2 tablespoons oleo. Add rest of croutons and spread on top of casserole. Bake in 350 degrees oven for 30 to 40 minutes. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |