Zucchini Casserole
Dear SOS: A number of years ago, The Times published a recipe in the “My Best Recipe” column. I lost it, and every so often I try to make it by memory, but it doesn’t seem to taste the same. Some of the ingredients included zucchini, cream of chicken soup, grated carrots, onion and stuffing mix. Can you provide me with it?
Liz Horvath
Encino
Dear Liz: Here is the original recipe printed in 1987. Reader Jean McPeek had sent it in; she got it from a church potluck dinner, then altered it to her taste. No carrots or cream of chicken soup, though.
Bring the water to a boil and cook the onion and zucchini until the squash is tender-crisp, 12 to 15 minutes. Remove from the heat and drain.
Heat the oven to 375 degrees. Grease a 1 1/2-quart casserole.
Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter.
Bake until the corn bread stuffing is golden brown, 40 minutes. Place the casserole under the broiler briefly to brown the top, 2 to 3 minutes.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
