Country Zucchini Casserole
Recipe type: Vegetable Side Dish or Vegetarian Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
This recipe is a perfect way to use up excess zucchini, and I suspect it would work well with any summer squash. This casserole is creamy and satisfying and makes a perfect side for any weeknight meal, but it could also double as a meatless entree. The total cost of this recipe is $5.63 or about $0.94 per serving.
  • 1 tablespoon butter ($0.08)
  • 1 red bell pepper, chopped (You can choose another color if you prefer. I just happened to have a red one in my fridge.) ($0.50)
  • 1 medium onion, chopped ($0.19)
  • 3 cups coarsely chopped zucchini (about 3 zucchini) ($0.75)
  • ½ cup chicken or vegetable broth ($0.35)
  • 1 (10.75 ounce) can condensed cream of mushroom soup ($1.29)
  • ½ cup sour cream (fat free or low fat works well here) ($0.49)
  • 1 (6 ounce) package of cornbread stuffing mix ($1.98)
  1. Preheat oven to 375 degrees.
  2. Melt butter in a skillet over medium heat.
  3. Add bell pepper, onion, zucchini, and broth.
  4. Bring to a boil then reduce heat and simmer until vegetables are tender, between 8 and 10 minutes.
  5. Remove the vegetables form the heat and stir in the mushroom soup, sour cream, and ¾ of the stuffing mix.
  6. Pour into a 1½ to 2 quart casserole dish that has been greased.
  7. Sprinkle the remaining stuffing mix over the top.
  8. Bake at 375 degrees for 20 - 25 minutes.
Recipe by Patty Cake's Pantry at