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Post by cookin4max on Jul 29, 2004 6:50:38 GMT -5
This was the one my mom used to make and it was great.
4 C. Water 6 C. sliced zucchini 1 C. Shredded carrot 1/2 C. chopped onion 1 tsp. Salt 1/2 C. butter (I use real butter) 1 can cre. of chicken soup 1 C. sour cream 1 C. Shredded Cheese (your choice) 1 tsp. Garlic powder 1/2 tsp Pepper 1 # sage sausage browned 1 pkg. stovetop stuffing mix (Chicken)
Place 4 C. water in kettle, bring to biol. Add zucchini, carrot, onion, and salt. Cook 8=10 min. or until vegetables are tender. Drain water. In large bowl, combine soup, sour cream, shredded cheese, garlic powder, and pepper. Fold in vegetable mixture. Combine croutons and butter. Place half of crouton mixture in a greased oblong baking pan, 13X9X2. Top with vegetable/sour cream mixture. Stir in cooked sausage, I had to add another can of chicken soup to make it more creamy; Cover with remaining crouton mixture. Cover with foil and bake at 350 F. for 30 min. Uncover and bake 10 min. longer or until golden brown. Note: Commercially prepared seasoned croutons and canned soup have a very high sodium content. Sodium may be decreased by preparing your own white sauce and or by preparing your own croutons from toasted bread.TEXTTEXTTEXT
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Post by cookin4max on Aug 19, 2004 12:16:57 GMT -5
I tweaked the recipe a bit. Added cream of chicken instead of mushroom and added browned sage sausage man was it ever great...
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