Zucchini – Pinia Casserole

By: Barbara Fraiser
Cook 30 Minutes
6 Servings
  • 6 whole zucchinis round sliced
  • 2 cups fresh pineapple coarseally chopped
  • 1 13 oz can cream of chicken soup
  • 1 8 oz.pkg. sour cream room temp
  • 1 stick margarine melted
  • 1 8 oz.box Pepperidge Farm Seasoned Stuffing Mix
  1. Boil zucchini 5 minutes. drain and cool 30 minutes
  2. Pre heat oven on 325 .
  3. Mix pineapple, soup and sour cream in a large bowl.
  4. Melt butter, add all of stuffing, mix well.
  5. Line bottom of a 9×12 baking dish with half of stuffing mixture.
  6. Mix zucchini and pineapple mixture.
  7. Spread in baking dish.
  8. Top with remainder of crumb mix.
  9. Bake on 325, 35 minutes or until lightly brown.

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