one of my all time favorite recipes and love it especially because it's made a day ahead of enjoying it's delicious flavors....try it once and I'll bet it won't be your last!!!!!
Zucchini/carrot bake
1 small onion…chopped
2 lb.zuccini (I use a bag of frozen sliced)
1 can cream of Mushroom soup
8 oz. sour cream
1 cup thin carrot sticks (julliene)
8 oz, Pepperidge Farm Herb stuffing (crush & mix)
1 stick butter (melted)
---Muenster cheese------
I use sliced frozen zucchini....cook in salted H2O with onions (5 minutes & drain)
combine sour cream & soup.
Stir carrots, uncooked.
Combine stuffing mix & butter.....spread 1/2 of mixture in 13"x9" dish
& reserve the rest for topping.
Spoon in veggie mixture, lay munster cheese strips or grated over veggies
and then remaining herb mixture.
Place in frig for 24 hours, covered, then bake @ 350 for 30/35 minutes, uncovered.
Last edited by mjsylvstr; 07-25-2015 at 05:35 AM.