Zucchini and Sour Cream Casserole

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

1 cup dried bread crumbs, divided
1 can cream of mushroom soup
½ medium sweet onion, chopped
1 cup sour cream
6 Tbsp. melted butter, divided
Salt & pepper to taste
2 lbs. zucchini, shredded

Preheat oven to 350 degrees. Combine 2 Tbsp. of melted butter with ½ of the bread crumbs. Set aside. Sauté onions in remaining 4 Tbsp. of butter and add ½ of bread crumbs. Fold onion mixture into a bowl with the shredded zucchini, mushroom soup, and sour cream. Place in baking dish and top with remaining bread crumbs. Bake for 25 to 30 minutes until zucchini is done.

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