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Zucchini Casserole

America, Central: Country

As kids, we hated working in the garden but when it came to eating what came out of it, we loved it. My mother made zucchini casserole for us in the country often. We loved it. The squash we got off of the zucchini plants were sometimes big enough to act as the baking dish. Mom would take the “innards” out and mix up the casserole ingredients and pour them into the shell and cook it like that.


Zucchini: 2 lbs
Sour Cream: 1 16 oz container
Cream of Chicken or Mushroom soup: 1 Can
Onion: 1 cup/chopped
Hamburger: 1-1.5 lbs (dependent on how much meat you want)
Stuffing: 2 boxes
Butter: 1 stick


Preheat oven to 350 degrees. Brown the hamburger. Chop the squash and onions up and put them in water to boil for 5 minutes. While they are boiling, combine the soup and sour cream. Melt the butter and add stuffing. Put half of the stuffing on the bottom of a greased 9x13 baking pan. Combine all other ingredients (except for other half of stuffing). Pour ingredients into baking pan. Top with other half of the stuffing. Bake at 350 for about 30 minutes or until bubbly hot and the stuffing is the desired color.

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