AuthorMelissaCasserole recipe that's become a family holiday tradition (thanks, Aunt Gail!)
Preheat oven to 350ºF.
Boil zucchini in salted boiling water until tender. Slice into 1/2 inch slices.
Sauté carrots and onion in 6 Tbsp butter until tender. Cover.
Combine 3 cups croutons, soup, sour cream, carrots, and onions in mixing bowl.
Fold in zucchini.
Pour mixture into 9×13 casserole dish and bake at 350ºF for 30 to 40 minutes.
Melt remaining butter and sauté remaining croutons.
Pour sauteed croutons over casserole when it is almost finished baking. These croutons should turn golden brown.
This casserole can be made ahead and baked later, just assemble all the ingredients (without the crouton topping) and refrigerate or freeze until ready to bake!
Ingredients
Directions
Preheat oven to 350ºF.
Boil zucchini in salted boiling water until tender. Slice into 1/2 inch slices.
Sauté carrots and onion in 6 Tbsp butter until tender. Cover.
Combine 3 cups croutons, soup, sour cream, carrots, and onions in mixing bowl.
Fold in zucchini.
Pour mixture into 9×13 casserole dish and bake at 350ºF for 30 to 40 minutes.
Melt remaining butter and sauté remaining croutons.
Pour sauteed croutons over casserole when it is almost finished baking. These croutons should turn golden brown.
This casserole can be made ahead and baked later, just assemble all the ingredients (without the crouton topping) and refrigerate or freeze until ready to bake!