Food recipes
Zucchini Carrot Casserole
Zucchini Carrot Casserole Ingredients: margarine, regular, 80% fat, composite, stick, without salt squash, summer, zucchini, includes skin, raw carrots, raw onions, raw soup, cream of chicken, canned, condensed milk,...
Zucchini Carrot Casserole
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
squash, summer, zucchini, includes skin, raw
carrots, raw
onions, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
Directions:
Melt first amount of margarine in frying pan.
Saute zucchini, carrot and onion until tender.
(This may have to be done in batches) Add more margarine if necessary.
Stir in soup, milk, bouillon, first amount of stuffing mix and salt.
Transfer to 2 quart casserole dish.
Melt remaining margarine in small saucepan and stir in remaining stuffing mix.
Scatter over top of casserole.
Bake uncovered at 350F for about 25 minutes.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
squash, summer, zucchini, includes skin, raw
carrots, raw
onions, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
Directions:
Melt first amount of margarine in frying pan.
Saute zucchini, carrot and onion until tender.
(This may have to be done in batches) Add more margarine if necessary.
Stir in soup, milk, bouillon, first amount of stuffing mix and salt.
Transfer to 2 quart casserole dish.
Melt remaining margarine in small saucepan and stir in remaining stuffing mix.
Scatter over top of casserole.
Bake uncovered at 350F for about 25 minutes.