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This Amish Zucchini Casserole is a comforting, hearty dish that brings a touch of rustic charm to your table. Perfect for using up that summer zucchini, it combines tender veggies with creamy sour cream and cream of chicken soup. Topped with buttery stuffing mix, it bakes to a golden perfection. Whether you're feeding a crowd or just craving something cozy, this casserole hits the spot.
The name of the recipe: Amish Zucchini Casserole Recipe
Ingredients:
- 4 cups zucchini, sliced
- 1 cup onion, chopped
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded carrots
- 1 box stuffing mix
- 0.5 cup melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- Cook zucchini and onion in boiling water for 5 minutes. Drain.
- In a large bowl, combine sour cream and cream of chicken soup. Stir in shredded carrots.
- Fold in zucchini and onion.
- In another bowl, mix stuffing with melted butter.
- Spread half of the stuffing mixture in a greased baking dish.
- Layer vegetable mixture on top.
- Sprinkle remaining stuffing mixture over the vegetables.
- Bake for 45 minutes or until golden brown.
What You Will Need
Read more: Amish Hamburger Casserole Recipe
What you will need to make Amish Zucchini Casserole
- Zucchini: Adds a tender texture and mild flavor, soaking up the creamy sauce perfectly.
- Onion: Provides a sweet, savory base, enhancing the overall flavor.
- Sour cream: Adds creaminess and a slight tang, balancing the richness.
- Cream of chicken soup: Creates a smooth, savory sauce, binding all ingredients together.
- Shredded carrots: Adds color, slight sweetness, and a bit of crunch.
- Stuffing mix: Provides a flavorful, herby crunch on top and within.
- Melted butter: Adds richness and helps the stuffing mix crisp up.
Tools and Instruments Required
What tools/instruments will be needed to make Amish Zucchini Casserole Recipe
- Large pot: Needed to boil zucchini and onion until tender, ensuring they are cooked evenly before mixing with other ingredients.
- Mixing bowl: Essential for combining sour cream, cream of chicken soup, and shredded carrots into a smooth mixture.
- Baking dish: Used to layer the stuffing and vegetable mixture, providing a vessel for baking the casserole.
- Colander: Drains the boiled zucchini and onion, removing excess water to prevent a soggy casserole.
- Wooden spoon: Ideal for folding vegetables into the creamy mixture without breaking them apart.
- Measuring cups: Ensures precise amounts of ingredients, maintaining the recipe's balance and flavor.
Amish Zucchini Casserole Recipe
A delicious and comforting zucchini casserole with a crunchy stuffing topping.
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Ingredients:
Main Ingredients
- 4 cups zucchini, sliced
- 1 cup onion, chopped
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded carrots
- 1 box stuffing mix
- 0.5 cup melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- Cook zucchini and onion in boiling water for 5 minutes. Drain.
- In a large bowl, combine sour cream and cream of chicken soup. Stir in shredded carrots.
- Fold in zucchini and onion.
- In another bowl, mix stuffing with melted butter.
- Spread half of the stuffing mixture in a greased baking dish.
- Layer vegetable mixture on top.
- Sprinkle remaining stuffing mixture over the vegetables.
- Bake for 45 minutes or until golden brown.
Notes:
Great for potlucks and family dinners.
Read more: Amish Shipwreck Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- When ready to bake, remove from fridge, let sit at room temperature for 30 minutes, then bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temperature for 30 minutes, then bake as directed.
Using sour cream in this casserole helps to balance the flavors and adds a creamy texture, making it a comforting dish perfect for any season.
Frequently Asked Questions
FAQ:
How do I prevent the casserole from becoming too watery?
Drain the zucchini well after boiling. You can also pat it dry with paper towels.
Can I use a different type of soup?
Yes, cream of mushroom or cream of celery works well too.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate. Bake when ready.
What can I use instead of stuffing mix?
Crushed crackers or breadcrumbs can be a good substitute.
Can I add meat to this recipe?
Sure, cooked chicken or ground beef can be mixed in for added protein.
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