I will not be cooking this year as we are leaving and driving south for the winter on Christmas day......that's right.Christmas day. They tell me that the traffic is lighter..........we'll see !!!!!
anyway, when I do cook for the holiday there is always this dish as it is made the day before and baked that day......very easy and very, very delicious.
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------
Slice zucchini (unpeeled) if using fresh. Cook in salted water w/ the onion...5 min, drain.
Combine sour cream & soup…stir in carrots, (uncooked) and the drained zucchini/onion.
Combine stuffing and butter. Spread ½ of this mixture in the casserole dish and reserve the rest for the topping.
Spoon the vegetable mixture over the stuffing and top with muenster cheese and sprinkle the rest of the herb stuffing over all..
Make this the day before and cover with saren wrap and refrig until about an hour before serving….let rest at room temperature before putting in oven.
BAKE @ 350 for 30 to 40 minutes, uncovered....and all that's left to do is
ENJOY!!!!!!!!