Zucchini & Mushroom Casserole

This is a modification of the original zucchini stuffing recipe that Lisa Mann gave me. I like mushrooms, so I sauteed mushroom with onions and added it to the recipe. Bao likes those fried onions in green bean casserole...so I threw that in too! Turned out great and probably better than the original. Here is the recipe w/ the new modifications:

Zucchini and Mushroom Casserole

Recipe Details:
Makes 1 - 2 quart casserole
Prep time: 20 minutes
Cook time: 20 minutes


Ingredients:

• 6 large (6 cups) zucchinis (chopped to 1/2 inch rounds)
• 1 can (10.75 oz) condensed cream of mushroom soup - use only 2/3 of the can
• 2/3 cup sour cream
• 1 box of Stove Top chicken stuffing
• 1 small yellow onion - finely diced
• 1 box of crimini or button mushrooms, sliced
• 1/4 cup melted butter
• 1 1/2 cup of canned fried onions

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl.
3. Sauteed mushroom and onion until mushrooms are tender.
4. Stir the zucchini, mushrooms, condensed soup, sour cream, onion, 1 cup of fried onions, and half of the dry stuffing.
5. In a small bowl, mix together remaining stuffing and melted butter.
6. Put the zucchini mixture into the prepared dish. Top with the stuffing mixture.
7. Bake for 20 minutes in the preheated oven, or until the top is golden brown.