Tasty Tuesday: Zucchini Casserole

Green bean casserole seems to be a super-popular Thanksgiving side dish, but truth be told I don’t really know anyone who loves it.  Do you?

And so, I was trying to think of a creative vegetable side dish (preferably something green) for our gargantuan Thanksgiving menu.  And that is when I remembered zucchini casserole–a favorite dish from my childhood.  Zucchini is the one fresh green vegetable that Chris actually likes, and I think he will like it even more when it’s smothered in sour cream and breadcrumbs.

For the sake of not overdoing it too much for Thanksgiving, I’m going to cut this recipe in half.  But, this larger size makes a great family-sized late summer meal.

(My mom laughed when I told her I was halving it because she apparently had already cut the recipe in half from the version my grandmother used for their family of eight.)

Zucchini Casserole
Serves 8 – 10

INGREDIENTS:
6 cups cubed zucchini
1/4 onion, chopped
1 can of cream of chicken soup
1 cup grated carrots
1 cup sour cream
1 stick of butter
8 oz. of crumb stuffing

INSTRUCTIONS:
Boil zucchini and onion for 5 min.  Drain and add soup, carrot and sour cream.  Melt  butter and combine with crumb stuffing.  Spread 1/2 crumb mixture in the bottom of a 9 x 11 pan, add the filling and top with remaining crumbs. Bake at 350 until browned (about 45 min).

With stuffing as one of the main ingredients, this is perfect for Thanksgiving, don’t you think.  Oh, right, and that sour cream and butter helps, too!