I had asked for zucchini recipes a few weeks ago. When I got to work last week, this, along with another one was typed on a sheet of paper and dropped through the mail slot. Sherri Erikson had her number on the bottom of the page, so I gave her a call to ask a few questions. She also gave me a recipe for Cheesy Green Chile Zucchini Soup that she said is great. Now that it is cooling off a bit, I think I will try it next. I do need some zucchini, though, hint hint.

***See below my review of last week's recipe.*****

I made this casserole for dinner last night. I wasn't sure what to expect, but it's a keeper. It's very good and makes a lot, plus helps use up your zucchini if you have extra.

INGREDIENTS:

½ c. butter

1 pkg Stove Top stuffing

1 chopped onion

8 c. chopped zucchini

1 can cream of chicken soup

1 c. sour cream

1 c. grated cheddar cheese

DIRECTIONS:

Cook onion and zucchini in butter until just tender. Add Stove Top, soup, and sour cream. Combine. Pour into 9 x 13 pan and top with grated cheddar cheese. Bake at 350 for 45 minutes.

The note on the recipe mentioned the cheese was a modification. I did put cheese on top.

MY NOTES:

I started by using a medium fry pan to sauté the zucchini and onions, but quickly realized I had to go to a much larger and deeper pan. Mine was large enough to add the rest of the ingredients, then put into the baking pan. I also mixed the soup and sour cream together in a smaller bowl before adding it to the mixture.

I cubed the zucchini into about ½ inch cubes (estimate) with skin on. I had two fairly large ones that made the eight cups. We had a baked chicken so I cut up about two cups of chicken and added it. I also added Juliet tomatoes, which are like baby Romas. We grow them and they hold their shape well in baking.

It was delicious. Honestly, I don't think I would have gravitated to the recipe, but since Sherri dropped it off as a tried-and-true recipe, I thought I'd try it. I'm glad I did.

The recipe doesn't say whether to cover to not. I didn't, making the cheese more like a crust, so you might consider covering it.

****

I made the Tomato and Corn pasta salad recipe for the church potluck. Uggh. I did break up the angel hair pasta, thinking it would be easier to eat. It wasn't. I also didn't measure the pasta. I'm sure I had more than the eight ounces it asked for. In my opinion, the olive oil and red wine vinegar, which I bought special for it, didn't add much flavor. When tossing it all, the tomatoes and corn was heavy enough to stay on the bottom. So this is what I did. I asked Joe to fix it. He added a half bottle of Zesty Italian dressing. I added garbanzo beans. We tossed it again, put it into another bowl and put the cherry tomatoes all on top as decoration. It was very tasty. However, if you ate it with a fork you either got the pasta or the vegetables, but not both. If you ate it with a spoon, the pasta falls off! Haha. All that to say, I don't think this one is a keeper for me.

ENJOY!