It’s easy to create these pickled red onions. They can be used as toppings for burgers, fish tacos, pizza, or pasta and potato salads. The pickling liquid is fantastic in vinaigrettes and other dishes that call for vinegar, so don’t throw it away. For up to two weeks, keep in the refrigerator.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 4 ounces herb-seasoned dry bread stuffing mix
- ⅓ cup melted butter
- 4 cups cubed zucchini
- 2 medium carrots, grated
- 1 small onion, chopped
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup sour cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine stuffing mix and butter in a small bowl.
- Combine zucchini, carrots, and onion in a separate bowl; add condensed soup and sour cream. Stir in 1/2 of the stuffing mixture. Transfer to a 9×13-inch casserole dish and sprinkle remaining stuffing mixture over top. Cover the dish with aluminum foil.
- Bake in the preheated oven for 1 hour.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 776 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Ok as written, somewhat bland. I would recommend adding garlic and salt, at a minimum. Generous portions for the calorie count, tho!
Good, although a bit bland – I should have added some sharp cheddar cheese to fold – and perhaps a dash of hot sauce!
Good side dish. I made it as a meal but it could have used some protein for a meal. Rotisserie chicken or cooked sausage would work. I did add mushrooms and partially cooked the zucchini, onions, mushrooms and carrots before baking. I cooked for 45m covered and 5m uncovered.
I thought this was delicious! I served it as a side dish to a roast chicken and it was very well received! The only change I’d make would be to parboil the zucchini a bit. Makes a great side dish for company- or Thanksgiving dinner instead of the regular broccoli casserole that we always have.
I’ve been making this for about 40 years. Recipe from my Aunt. She said you could add a cup of carrots, however I never have. Recipe ingredients identical, except doubled. Her recipe called for 6-8 1/2″ sliced zucchini, parboiled. This is a have-to-have for Thanksgiving, and I can eat it any other time as well! One of my all time favorite things!
made my own cream of chicken soup, Not worth a repeat.
Really tasty, the soup and sour cream disappear and it’s really soft zucchini and dressing which we all loved. Oh, and I partially baked it, stuck it in the fridge, then finished it the next night. Worked great!
Really tasty, the soup and sour cream disappear and it’s really soft zucchini and dressing which we all loved. Oh, and I partially baked it, stuck it in the fridge, then finished it the next night. Worked great!
I thought this recipe might be bland since there were no spices or flavor other than the chicken and stuffing and boy was I WRONG. This is my first time cooking with zucchini and I actually used 2 zucchini and 2 yellow squash, but changed no other part of the recipe. It was SO GOOD, I ate way too much and I’m so excited that I have leftovers. It reminds me of a dish you’d have at thanksgiving (maybe due to the stuffing?). Will definitely make this again!!!
It was tasty and a hit with the In-Laws on Thanksgiving.
I’ve made this for 45 years. My recipe par-boils the squash & onion, drain, then stir in the carrots, soup & sour cream. Place 1/2 of butter/ stuffing mixture in bottom of casserole, add squash mixture, then top with remaining stuffing mixture. Bake only 30 minutes @ 350°. It is wonderful & always gets rave reviews. I love it & always hope there is enough left for me to have later or the next day!
Quick & Easy to make & tastes great! My husband asked for it as a main dish instead of a side dish.
To be honest on this recipe it was very good. I used it as my inspiration to just change up the veggies. I did use green and yellow zucchini, 1/2 red bell pepper, 1 cob of sweet corn, 1/2 chopped onion, scant cup of green beans microwaved for 4 minutes in salted water. I did not add any salt to this recipe but did use black pepper, some cayenne pepper and some dried oregano.
I have squash in my garden and needed to find different ways to make it. I made this recipe (with a few variations) for a father’s day party. It was a hit. I got so many compliments. I had leftovers and it was better the second day. I’m not a great cook so the compliments were noteworthy!
The cooking time is not correct but it turned out delicious. So cook longer!!!
I used French onion dip instead of sour cream and it was great had lots more flavor
I left out the carrots because I generally don’t like cooked carrots. It went very well with chicken because of the stuffing. My boyfriend loved it. We will make it again. I gave it 4 stars because it was very good and a great way to use up some of the zucchini. It wasn’t one of those, “this is one of the best things I’ve ever tasted” although it was very good like I said before.
I made this recipe as written and it is so much better than I expected! Wow, will definitely make again.
Loved it, will make again.
Additions: 1lb ground beef and a 1/2 cup more sour cream (to keep it creamy after adding the beef). DELICIOUS. My whole family agreed this one is definitely a keeper. Soooo good and super easy!
Use large cubes of the zucchini and large chunks of onion, to get a better crunch/flavor for the vegetables. Also, I shredded the carrots a little thicker to have more flavor. I used a little more Pepperidge Farm Herb Stuffing mix in order to cover the bottom of the casserole, and just sprinkle a little all over the top. My family loved it!