Zucchini Casserole II

Our family has been making this recipe since 1980 when I graduated! It's a family favorite... everyone that tries it always asks for the recipe. Good stuff!!! If you enjoy stuffing you will like this. We like to saute the onions & carrots together until tender and then add stuffing. We also steam or microwave the zucchini as it helps to retain it's flavor and this process doesn't have the watery affect boiling does. We also drain the zucchini for a short period too. Enjoy... This is a keeper!

I loved this recipe! My grandmother used to make something similar to this and I have been searching for the recipe. Even my hubby who claims to *hate* zucchini ate it up...

With our zuchinni crop increasing daily, I needed some recipes quickly. This is a delicious dish. I splurged with real butter, but cut back on fat using low fat sour cream & reduced fat cream of mushroom soup with excellent results.

I made this recipe and took it to a Valentine's dinner at my daughter's in-laws. It was a HUGE hit -- everyone kept telling me how wonderful it was...and her father-in-law went back for second & third helpings! I took some of the suggestions from the reviews I read. I used cream of chicken soup instead of cream of mushroom, and layered Ritz cracker crumbs (about 24 crackers) on the bottom of the baking dish. I also substituted the sour cream for a package of softened cream cheese. This recipe is definitely one that I'll use especially when I have to bring a covered dish to a pot-luck dinner.

This was very good. The only thing I might do next time, is to cook the onions a little before adding them to the casserole. I liked the taste, but for those who aren't wild about onions, it was a little strong. I also liked it a lot better the next day. A great sidedish, and a nice way of using up zucchini that threatens to take over your entire backyard!

This recipe is great! I made it for Thanksgiving dinner and nearly everyone told me how good it was and wanted the recipe! I did add a little cayenne pepper to spice it up a bit, and added some cheese on top, before the bread crumbs. Also, put together the night before and baked just before dinner. I'll be making this again and again. Thanks!

Oh my gosh! Incredible! The only change I made was adding a little salt and pepper to the mix. Delicious!

I wanted a different and easy casserole for dinner on New Years' Day having all my family and in-laws over. This recipe sounded good and was delicious!!! Everyone loved it (the kids picked at it, they 'don't eat' zucchini). It was reheated twice and still as good as first time. Thanks for a great recipe, Bea!

This recipe went over very well at a dinner party I went to last night. I had two non zucchini eaters gobble this side dish up and tell me that they want me to make it again! I liked it too, but since I made it I was a little harder on myself and thought it could have been better. Everyone else loved this dish. I will make it again.

Always looking for zucchini recipes. Liked this one but made a small change. I browned a pound of ground beef with onions and salt / pepper. Put on bottom of buttered casserole. Chopped zucchini and sautéed in some olive oil until tender. Mixed with sour cream, cream of mushroom soup with garlic and shredded carrots. Topped beef with one layer of bread crumbs added zucchini mixture and spread other half of bread crumbs on top. Very yummy! Great dish even the next day.

This is a comfort food that I relish from my childhood. It is perfect made this way! I sauteed 4 small chopped zukes (and/or yellow squash) with onions & carrots and two 8oz packages of sliced mushrooms. I used healthy request (low-fat has tons of sodium!!!) mush soup and reduced fat sour cream. I really thought my husband would love this, but he did not the first time. He never had it as a child, I think that's he difference between loving and hating this recipe! He really likes it now that I've made it a couple of times. Also... it is even better the next day.

This is delicious and a great way to use up the zucchiini that seems to come in all at one time from the garden. I used a 14-oz. pkg. of herb-seasoned stuffing mix, put a third on the bottom of the baking dish, a third mixed in with the zucchini mixture, and a third on top. I also used cream of chicken soup instead of mushroom and a whole onion. I have made 2 casseroles in the last week and my boyfriend wants more! Great recipe!

This was really average. I put in a little extra zucchini in and some cheese which helped. I also drained the zucchini on paper towels (after draining the first time.) It wasn't too soggy, which was good, just a little bland.

Excellent! I'm not usually one to make vegetable casseroles, as I tend to like my veggies on their own, but this was soooo tasty. My husband absolutely FLIPPED for this; I think he had 3 helpings! I added some sliced mushrooms and just chopped up the carrots instead of grating them and cooked them with the zucchini. I'll make again. Thanks :)

Really liked this one. Everyone ate some even those who don't like zucchini.

Very yummy. I also sauteed onions with the zucchini and carrots before tossing everything together. This was very simple and quick. I think I will play with other veggies and different kinds of stuffing mix. Thanks!

Very good!

I made this for a football party and everyone loved it. I read everyone's comments and here is how I tweaked it: I used all the stuffing mix in the bottom of the dish to give it more of a base. Since everyone said that the onion was too strong, I used the recommended amount, but I sauteed them with the carrots in a skillet beforehand. This really worked out well. I prepared it the night before so the flavors could mix. overnight (but cooked it the next day). Lastly, five minutes before the dish was finished, I put shredded parmesan on top. Great recipe!

excellent and very satisfying, a keeper, I will be making this again, until the zucchini runs out.thank you

My family loved this recipe. Great way to use up a lot of zucchini. Instead of steaming the zucchini I sauted the onions & some garlic for a few minutes then added carrots which sauted a few more minutes then added zucchini to saute also. Stirred in the soup & sour cream mixture. Followed the rest of the recipe as it was written. Wonderful. Will definitely make again.

This recipe was simple! No need to season cuz the stuffing mix already has all the seasonings in it. A great way to make a combo side dish/vege, and to use up fresh garden vegetables. The whole family loved it, will definitely make again!

Really good. I would saute the oninons a bit first, add salt & pepper, and a cup or two of shredded chedder. Nice.

I loved it. Very easy to make. I did not precook the zucchini as we do not like it mushey and it was perfect!

Definitely a lot of crunchy texture & taste from the raw onions and stuffing. If you don't want dragon breath, you may want to saute the onions a little (I plan on doing this next time). I used dry stuffing mix and it was a little too salty (even salt-loving hubby agreed). So next time I'll use another stuffing mix or try to find a low sodium variety (if there is such thing). I also added chicken- sauted chicken cubes in garlic powder and it was a full meal. My picky 14 month old even had a few bites.

Anyone who does not like stuffing, will probably not like this recipe. My boys do not like stuffing and will not eat this, but my husband and I love this recipe. Most zucchini plants come in a pkg of 4, so we've got to use it up somehow! I add shredded cheddar.

This is one of my favorite summer dishes and can be made with cream of chicken soup if desired. I've make it using summer square or a combo of summer & zucchini.

I modified a little. After cooking zucchini quickly sauteed the onions in the pot then added the rest of the ingrediants to warm. I also didn't have any stuffing so I just added a little butter to bread crumbs and topped off the casserole with cheddar cheese before adding the bread crumbs. Turned the oven to 400 for about 15 minutes and it was done. Delicious.

DELICIOUS! We use cream of chicken soup vs. mushroom soup (sure either is great but at holiday time we always do the green bean casserole too with the cream of mushroom base). This is a traditional dish on our Thanksgiving & Christmas tables - hub gave me this recipe 21 years ago when we were first married and asked if I'd make it at Thanksgiving and we've made it every year; I use 3-4 med. zucchini, 8 oz. sour cream, 1 box chicken flavored stove top, 1/2 c. butter. The soup base works great when it mixes with turkey on the plate. Great!

My boyfriend doesn't like mushrooms so I used cream of broccoli soup, and he loved it!! I made this casserole three times now, and I put more than half of the dressing at the bottom, so it gets moist.

This is so good! I sautéed the zucchini, finely chopped carrots, onions, & some garlic. Then stirred in the soup & sour cream. I used Pepperidge Farm cubed country style stuffing (about half of a 14 oz. bag). And put all the stuffing on the bottom. I have been looking for this recipe. I lost my copy I got from a friend. I so glad I found it. It’s great with a turkey dinner.

We liked it, but it was a bit heavy.

Love it!! Nice and creamy, the added crunch from the onion(uncooked)and the stuffing on top gave it wonderful texture...You can certainly make this recipe your own by adding to it,perhaps I will try chicken in it next time. Yummy! If a somewhat crunchy casserole isn't for you sautee all veggies before putting in mixture and make your stuffing as normal box recipe before putting on bottom ant top of recipe...Thanks for sharing!!

This was a huge hit! My non-veggie eating family devoured almost the entire casserole. Some suggestions... like previous reviewers I would cook onions first. However, unlike some other reviewers, I didn't find it lacking in flavor at all. I used the Stovetop savory herb stuffing. Also, I don't care for canned soups or mushrooms so I used a "cream of chicken" substitute (basically a thick white sauce flavored with chicken). Perhaps these 2 things made a difference in flavor. This will continue to be a regular dish in our house... especially during zucchini season!

I modified this a bit. I only had 2 zucchinis so I just used them diced and halved the rest of the ingredients, minus the bread stuffing mix. I'm not sure if the stuffing mix would have made a huge difference or not? I liked the way the sour cream/cream of mushrooms tasted. I didn't saute anything before hand, but it actually made the zucchini a little crisper which I liked. Next time I try it, i will saute the onions and carrots first, then add the zucchini last.

I tweaked quite a bit since I was using what I had on hand. Instead of Sour Cream, I tossed in what was left in a tub of sour cream based salsa grande dip. I also only used a handful of chopped onion that I had leftover. I had sauteed some zuchinni and carrots the night before and used those. It can out surprisingly tasty! The stuffing on top was a but crunchy though, maybe moisten it somehow next time.

I followed the recipe as written, and it was ok. My husband and I couldn't taste the zucchini at all. This was more like stuffing with some added veggies. Our 10 and 7 year olds complained about it, but our 1 year old ate it right up. I would probably make this again.

Very Tasty. Only used 1/2 pkg. of dressing and that was enough.

Very Good great way to use some of those end of the season oversized zukes. Great Flavor.

This is one of the best veggie dishes ever. I made only one small change because I was lazy and didn't want to measure the stuffing - I used an entire box of Stove Top (which is 6 oz.), and adjusted the amount butter to 1 stick to account for the increase. I would definitely make this again - over the summer for sure and probably as a holiday side dish.

This is an easy recipe that is different. The only things I changed were per some other reviewers suggestions: added salt/pepper and chili powder to taste for more flavor & spice. Also added a sprinkling of shredded parmesan cheese to the top before the final stuffing layer. Topped the whole thing with some paprika for color. As many people said, this tastes even better the next day. I would easily make this again, likely the day before a party.

Loved it! Also addded shrooms, salt and pepper.

YUMMY!!!!!!!!!! So good! I served this for lunch guests and they all wanted 2nds! I am so pleased with the recipe! Total comfort food. My 3 year old LOVED it as well! Thank you so much for sharing this! We will be making this a LOT this summer!! ~2nd time making it - I ommited the butter and just dampened the stuffing - I tasted no difference! Also I put the onions on top that you put on green bean casserole instead of the stuffing and YUM! This is absolutly my new favorite food!

This is by far the best veggie casserole EVER! I'll be making it again, using whatever vegetables I have. Thank you for a wonderful recipe!

This has been one of my family's favourites for years. My mother taught me and I started cooking this for my husband and I. The few things we do different: We use cream of chicken soup instead of mushroom, I use shredded carrot instead of chopped, I don't use as much butter with the stuffing (instead I use only a couple tablespoons and some zucchini cooking water). The biggest thing I do different is I add some cooked hambuger to the bottom layer!

This was really good, but I did make the following changes: (1) Add garlic. My rule is if it has onions, it has got to have garlic. (2) Decreased sour cream to about 1/2 cup. (3) Added about 1/2 cut of shredded cheese (mix of sharpe cheddar and fat free cheddar. (4) Decreased butter to 1/4 cup and added bit about 1/4 water. The family said this is definately a keeper.

I have to admit that I was a little skeptical of this recipe but I made it exactly like it said and it was AWESOME! The only thing I will add next time is black pepper.

First trial - my daughter and I were the only ones eating it... Boys said: "no flavor"! And they were right... Because I like the idea of a new healthy dish for a quick fix during my busy week, I thought I'd give it another try. I added yellow squash to the mix, cut up carrots (instead of shredded), doubled up the onions (caramelized), freshly ground pepper and lots of garlic to my taste. I also salted the mixture of zucchini, squash and carrots while sautéeing it (didn't cook in water!) And yes, I reduced the butter in half for the cornbread crumbs. Now the dish is even healthier and is full of flavor! Even my boys appreciate it!

Very tasty. I used Savory Herbs stove top which I like the best for these types of things. The carrots/onions were still a little too crunchy for me after 20 minutes, so next time I will throw them in the pot with the zucchini before I drain them - just to soften them a bit.

This was amazing! I would have never thought to use zucchini in this way. Everyone loved it. I used shredded zucchini that I had frozen from last summer. I did drain/squeeze out all excess moisture!

Great! There are so many zucchini casserole recipes out there. I had one I loved and lost the recipe. I found this one that was similar to the one I lost but even better! I love the sour cream in it!

this was just delicious. i addes some fresh grated parm. to the mix. soooo good!!! i will make this again for sure... thanks

This was a great tasting side dish to our meal and it was a really good way to use the extra zucchinni from our garden. I would definitely make is again and again. Thanks for sharing it!

I tried this last night, my husband loved it.But I thought the recipe could use a few tweeks, for example 1st ; I recommend boiling the zucchini & the shredded carrots for 10 min. not 5 to make them softer.2nd ; I would use a sweet onion which I will saute first so their soft and taste better. 3rd Next time I make it I'm going to put the stuffing on top of the mixture and top it w/French's fried onions to give the crunch flavor. But overall great way to cook up Zucchini.

We absolutely loved this. I had to use gluten free stuffing but the rest of the ingredients were as listed. I did skip precookong the zucchini out of personal preference. I detest overcooked zucchini. By skipping the precooking step my zucchini came out nice and crisp/tender. I will definitely make this one again and again.

My daughter in law made this for us and we all ate this dish like there was no tomorrow. There wasn't much left by tht time we were done and I got the leftovres.. I copied the receipe and sent it to a few of my friends already. TWO thumbs up on this one for sure.

An outstanding side dish. I was lazy, so, instead of layering, I added most of the stuffing to the zucchini mixture. I finished with a light layer of stuffing and a dusting of parmesan. My boys aren't fond of squash, so this was a good way to "hide" it.

To be honest I almost didn't make this recipe because it just didn't sound that appealing to me, but I really needed to use up some of my zucchini from the garden so figured I'd give it a try...I added corn to it, cooked the onion...and used stove top box stuffings (because thats what I had) ...to my surprise it turned out really good! My kids and husband all enjoyed and even asked for seconds...I thought it was a little bland but nothing adding a few more spices to it wouldn't fix. I will be making this again. Thanks for the recipe!

This was very good. I did add (2 Tsp) minced garlic to the zucchini and onion mixture. Also added (1/2 Tsp)black pepper to soup and sour cream mixture. I used the microwave to pre-cook the zucchini, onion , and minced garlic (8 minutes). I used unsalted butter as the stuffing has plenty of salt. It was still crisp tender and tasted great. A keeper for sure!

This turned out really good, and it will be even better tomorrow when the stuffing softens up a bit and the flavors meld together. I used half the amount of onion as others have suggested and sauteed all the vegetables together instead of boiling the zucchini.

This was so yummy! I followed some suggestions of others and sauteed the onion first. All I had was red onion. Think I'll use red onion again. It gave it so much flavor. Also I used crushed croutons in place of the bread stuffing. I'll be making this again and again!

This was ok. It was just really bland. I even added 1/4 tsp cayenne, 1/2 tsp garlic, 1/2 tsp black pepper, 1 cup colby jack cheese, and 1 cup chopped celery and it was still pretty tasteless. I think there's too much sour cream. I used the cubed bread crumbs and when they toasted, they had the consistency of croutons. Too crunchy. If I ever made this again, I'd cut down on the sour cream or mix in the stuffing and top it with cheddar cheese and french fried onions during the last 10 minutes of baking.

Very good, and quick and easy too! I sauted the onions first, and added some parmesan cheese. Next time I will also add some garlic, salt, and pepper.

It was just ok, I did run out of zucchini and only had 4 cups so I also used 2 cups of yellow squash. I wish I had read the reviews before hand, it might have gotten a 4 for me. I would have sauteed the onions and would have added some salt and pepper and maybe even some garlic.

Awesome!!! This is the first time I'm trying something like that and me and my husband loved it! It felt so healthy. Of course I made some changes like steam the zucchini for 10 min, saute the onions and carrots, and add some salt, black and white pepper and some dill. Definitely will make again.

Delicious! I had a large zucchini I didn't know what to do with. I peeled some of it and scooped the seeds out before dicing.I also wasn't sure what stuffing to use and tried Uncle Ben's Stuff'N Such,country style which worked well. I followed the suggestion of another member to sprinkle cheese on top before baking.This is defilitely a keeper!

Love it, love it, love it!!!!!!!!!!!!!!!

My kids, who usually do not like vegetables, LOVED this dish.

Everyone liked this. Good way to include vegetables to meal.

Made this tonight and everyone, even the guy who doesn't like zucchini or onions, LOVED it! I made it in a 9x13 pan for 5 adults and didn't have any leftovers. Very good. I even forgot to put the butter in with the stuffing mix and thought it looked odd and dry, but it still came out amazing and it wasn't until after that I remembered the butter, lol.

My family loved this recipe! I left out the carrots just because a lot of my family doesn't like them and it was still great!

Great recipe! I used cream of chicken instead of cream of mushroom. I cooked the zucchini with the onions and carrots to soften more...I also cooked them with chicken broth instead of water. I also mixed in mild and sharp cheddar cheese when mixing along with a handful of stuffing...I seasoned with kosher salt and pepper and lastly I cut up a tomato and mixed as well...I cooked 25 to 30 minutes... best ever!

After trying this out we decided this could join our rotation of regular week night meals. It's crunchy and has lots of vegetables! I've also tried it with different soup bases, though I think the cream of mushroom is the best.

Sorry - didn't care for this much at all. If I were to try it again, I would maybe try halving the sour cream as it seemed to overpower the dish. Also, I thought it was rather bland and needed some more spices? Of the four of us, no one loved it: my daughter and I didn't care much for it at all and my husband and son said it was OK.

Excellent and very easy to make. Loved the buttery flavor of the filling.

This was delicious. I added boiled chicken cubes and about 1/2 cup of cheddar cheese to the mixture. Forgot to buy the stuffing mixture so I used breadcrumbs instead. Came out wonderful. I think next time I will add some frozen corn and green beans to amp up the flavor.

Loved this. I used fried onions out of the box in the pantry instead of bread topping, because it’s what I had. Lovely side dish that the entire family enjoyed.

Loved this one!

This recipe was just ok. It was lacking flavor -it needed something to give it a kick. My mom loved it though so that's why I'm giving it a 3.

This recipe was awesome. I would use about half the butter next time to be a smidge healthier but the rest was perfect! I did add more carrots and some mushrooms since I needed to use them up plus I used cream of chicken soup since that's all had but same concept. It's very versatile and next time I'll add chicken to make it a heartier entree.

I added yellow squash, red pepper, green beans, cauliflower and leaks. The total still equaled about six cups of vegetables. I used vanilla yogurt instead of sour cream. It was a great holiday casserole.

My garden is full of zucchini right now so I’m pulling out any and all zucchini recipes I can find. So far this one is my favorite! I sprinkled shredded cheddar on both layers of stuffing, and oh, my, what a dish! Have some to friends and coworkers and they came back asking for more (and asking for the recipe)!

Just made this tonight because we had so much zucchini left from another recipe. You need to sautee ALL veggies! I added onions to the pan but not carrots and they are too crunchy and add a flavor I didn't want. I will make this again. I also added a layer of shredded parmesan cheese before baking...and it was wonderful!

So glad to find this recipe. It's simple and versatile. I added browned pork sausage layers. I can see using leftover chicken too. As was stated before, great way to use up a lot of zucchini.

Absolutely loved this recipe and so easy to make.

Wonderful. My husband hates the slippery texture of squash and zucchini but the diced zucchini in this was fabulous. I'll make again.

Loved this recipe!

This is one of the best zuchinni side dishes I have ever made A++++. Very filling (this can be used as a main dish as well as a side dish). My family loved it and kept raving about it. The only thing I had to do was substitute cream of onion soup for the cream of mushroom soup because I am allergic to mushrooms. Will definetely make again

I made it as the recipe specified. The family loved it! Very tasty, and a great way to use up some of that zucchini!

Our garden is overflowing with zucchini and yellow squash. We've had zucchini so many ways in the last month and this was by far our favorite. I have two small boys so I skipped the onion and added mushrooms instead. It was a hit and I'll definitely take this to Sunday dinner at the in-laws!

Just ate this tonight. My vegetarian daughter approved so it is a keeper. I forgot to put in the onions, so on the off chance that someone doesn't like onions, it was good without. The one thing I will do differently next time is that I will do two boxes of stuffing(we used Stove-Top Cornbread-because that's what we had and the vegetarian daughter thing). I like stuffing and just wanted more in the bites.

This is a simple and quick recipe that you can add/modify and still come out delicious! I made this for dinner tonight. My husband and kids loved it! I used cream of corn instead because I didn't have cream of mushroom. I substituted Greek yogurt for sour cream, once again I didn't have sour cream. I also used crashed unsalted saltine mixed with Italian seasoned breadcrumb instead of bread stuffing. As you might have guessed it, I didn't have it at the time of cooking. :) So, as you can see, you can vary the ingredients and can still come out great! I don't like raw onions so I wanted to make sure it is cooked through so I cooked onions and zucchini with butter and chicken stock for about 15 mins. I also added 2 hot dogs from the left over. I may have varied the original recipe a bit but this is a great recipe to use as a base. :) Definitely a winner in my book!

This was surprisingly good. I baked it for 30 minutes and it was not hot enough, I added 8 oz ground beef a few chopped mushrooms, put most of the stuffing on the bottom, baked for 15 then added grated cheddar (about 2 oz), and French's fried onions ( about 2 c) and baked for 15 more minutes. Wanted a main for an easy supper, put it together in the morning, rerigerated til supper time then baked it. I did cook the zuchinni in the microwave about 9 minutes. I sautéed the ground beef and mushrooms, but every thing else as written. We will serve this again.

This was SSSOOOO GOOD!! I took some other advice and steamed the zucchini for 5 min. I also fried the carrots and onions in a little bit of butter along with 1/2 cup chopped celery. I didn't add that to the zucchini and soup. I added it to the stuffing mix.

Always a hit when I remember to do it! Never fails.

My husband did not care for this and I thought it was just ok.

Excellent! My 4 Grandchildren loved it! Going to add diced chicken to it next time for a change of pace! :-)

Added a little bit of shredded cheddar and Parmesan. Replaced carrots with mushrooms Definitely would Make it again

I will make this again. Had it as a side with salmon. They went well together. Plenty of leftovers for tomorrow even though we each had two helpings. I used French's Onions instead of the diced onion as my husband doesn't like the texture of onions and they worked great. I also baked it earlier today at the called for temp and time, then reheated it at 400 deg. for 20 min. when I cooked the salmon. Didn't dry it out at all.

I made exactly as directed except I used Cream of Chicken Soup, do not like Cream of Mushroom Soup. My Granddaughter and her Mother and I enjoyed it