Old Fashioned Zucchini Casserole
My old fashioned zucchini casserole is a side so hearty, you could serve it as a main course. It's loaded with zucchini, carrots, onions, and a creamy sauce and then topped with stuffing mix and cheese! Yummo!
I love making casseroles as a main meal or a side. They're so easy and loaded with flavor. It's like they were made for busy moms like me! This one is especially great because it gets my kids to eat their vegetables, too!
Why You'll Love This Recipe
- It uses simple ingredients.
- It's an easy recipe that's ready in a flash.
- It makes a fantastic side dish, especially with the stuffing on top.
Top Tip
Be sure you cook the onions and carrots until they're nice and soft before combining them with the rest of the ingredients for the most flavor and best texture.
Ingredients
This recipe uses just a few simple ingredients that are either in your kitchen right now or just a short trip to the grocery store away! The main ingredients are here, but you'll find the complete list along with amounts in the recipe card at the end of the post.
- Zucchini with skin, sliced
- Large onion, diced
- Shredded carrots
- Stuffing mix
- Cream of mushroom soup
- Sour cream
- Butter
- Shredded cheese
Instructions
This simple, hearty casserole is so easy to make. It only takes a few minutes and a few steps, and you'll be all done. Easy peasy. Well, easy zucchini, I guess. The highlights are here, but you can find the exact instructions in the recipe card at the end of the post.
1: Boil the zucchini until tender.
2: Mix stuffing and creamed soup.
3: Cook carrots and onions, them mix them with the zucchini and stuffing mixture.
4: Add vegetable mixture to a baking dish.
5: Mix more stuffing with butter.
6: Top zucchini mixture with stuffing mix and cheese.
7: Bake until melted.
Substitutions and Variations
- You can use any cream soup you like for this recipe.
- Use full-fat Greek yogurt in place of sour cream. Their taste and texture are almost the same.
- Use your favorite shredded cheese for this recipe. They all work and subtly change the flavor of the casserole.
Equipment
- Measuring cups and spoons
- Mixing bowl
- Baking dish
- Pot
- Pan
- Spoon
Storage
Refrigerator: Store for up to 5 days in an air-tight container.
Freezer: Store for up to 3 months in an air-tight, freezer-safe container.
Reheat: Bake at 350 until heated through and the cheese is bubbly.
Make Ahead: Cook the zucchini and onion and carrot mixture up to 2 days ahead of time, then construct the casserole and bake when ready.
What to Serve with Zucchini Casserole
This delicious casserole makes a great side for all kinds of dishes. The creamy sauce, vegetables, and stuffing throughout the casserole make it a perfect side for all main dishes, especially chicken. Some of my favorites are:
- Garlic Parmesan Chicken Thighs
- Honey Garlic Lemon Pepper Chicken Thighs
- Ninja Foodi Chicken
- BBQ Brown Sugar Marinaded Chicken
Tips
- Be sure to cook your onions and carrots until they're nice and soft.
- Remove your casserole as soon as the cheese is melted on top.
- Let the casserole cool for a few minutes before serving so it can firm up a bit.
FAQ
You sure can! Almost any casserole can be a main dish, especially if you add meat to it.
Of course. I do it all the time. Ground beef is especially good when added to this recipe. Just be sure to cook it first!
Casseroles are any food that's constructed and made in a casserole dish. Technically speaking, even lasagna and baked mac and cheese are casseroles.
Other Delicious Main Dishes
Old Fashioned Zucchini Casserole
This old fashioned zucchini casserole is full of veggies and a creamy sauce then topped with stuffing! It's a hearty side you'll love.
Ingredients
- 5 medium zucchini with skin, sliced
- 2 tbsp olive oil
- 1 large onion, diced
- 3/4 cup shredded carrots
- 2 boxes stuffing mix
- 10 3/4 oz can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup butter
- 2 cups shredded cheese
Instructions
- Preheat oven to 350ºF.
- In a large pot, boil sliced zucchini for 5 minutes or until tender. Drain and set aside.
- Combine 1 box of stuffing, cream of mushroom, and sour cream in a large mixing bowl. Set aside.
- In a large skillet, heat olive oil over medium heat. Add carrots and onions, stirring often.
- Cook for 5 minutes or until tender. Add cooked zucchini, carrots, and onions to your stuffing mixture. Stir well.
- Pour mixture into a greased 9x13 baking dish.
- Wipe out your skillet with paper towel and melt butter over medium heat.
- Add the remaining stuffing mix or the other box of stuffing mix and stir until totally coated in the butter.
- Pour the stuffing mixture on top of the casserole and distribute as evenly as possible. Bake for 20 minutes.
- After 20 minutes, sprinkle shredded cheese on top and bake for an additional 10 minutes or until cheese is melted.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 254Total Fat 21gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 46mgSodium 375mgCarbohydrates 10gFiber 1gSugar 4gProtein 7g
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