Vegetable-Stuffing Casserole

The great thing about a basic casserole recipe is that it’s open to interpretation and variation.  This recipe is a twist on a zucchini casserole recipe that I found in A Book of Zucchini Recipes, which was put together by The Garden Club at Southington, Ohio, and published in 1991.  (It’s a fabulous cookbook, by the way, and if you can find a copy, I’d highly recommend that you purchase it.)  My interpretation of this recipe simplifies things by using frozen vegetables, which not only cuts down on the prep time but allows me to clean out my freezer by using any partially-full bags of frozen veggies while creating a filling, delicious dinner.

While fresh vegetables are obviously preferable, this recipe is perfect for those times of the year when certain vegetables are out of season or unavailable, and it’s quick enough to put together after work or to make a last-minute dish for a potluck or party.

With the variety of frozen vegetables available in most supermarkets today, you can create dozens of versions of this casserole by mixing and matching them or even using different types of instant stuffing.  As always, you can use low-fat sour cream and low-fat, low-sodium condensed soup, if you like.  I hope that you enjoy this recipe as much as I do.  Happy eating!

Vegetable-Stuffing Casserole

• 4-6 cups of frozen vegetables, thawed.  (I usually place them in a strainer and run some cold water over them to at least partially thaw them.  I also cut some of the bigger pieces into bite-sized ones, for convenience.)  For this recipe, I used a mixture of zucchini/squash blend, carrots, cauliflower, and lima beans.
• 1/2 of a can of cream of mushroom, celery, chicken, or whatever creamed, condensed soup that you prefer (the other half can be frozen for later use).
• 3/4 cup of sour cream
• 1 package instant stuffing mix (about 6 ounces)
• 1 stick of butter, melted

1. Thaw or partially thaw the frozen vegetables and drain them.  Set aside.
2. In a large bowl, mix the condensed soup and sour cream.  Fold in the vegetables.
3. In a large bowl or saucepan, melt the butter.  Mix in the stuffing and stir to coat thoroughly.
4. In a 13 x 9 casserole (or one of equal volume), place about half of the stuffing/butter mix on the bottom.  Top with the vegetable mixture and then the remaining stuffing.
5. Bake, uncovered, in a 350 degree oven for 30-40 minutes or until it’s heated through and the top layer of stuffing has reached your preferred level of golden deliciousness.

This will make about 4 servings if you’re having it as a meal and several more if you’re using it as a side dish.  It also reheats well in the oven for the next day or two, if it lasts that long.

This is a hearty mix of vegetables and stuffing that is suitable as a side dish or as a meal in itself.