Grandma’s Zucchini Casserole

Prepare the vegetables.

Parboil the vegetables – place the shredded and diced vegetables in a large pot with about 2-3 cups of water.

Bring to a boil and cook for about 5 minutes until they are cooked but still slightly crisp. Drain in a colander.

Meanwhile combine the soup, sour cream, cheese and spices in a large mixing bowl. Add the cooked and drained vegetables and stir to combine thoroughly.

Separately, in a medium saucepan, melt the butter, then add the stuffing cubes. Coat with the butter, then add the chicken stock if you are using that option. Stir and cook a bit until the cubes are coated and slightly softened.

Place the vegetable mixture in a greased 3 quart casserole dish. Top with the stuffing bread cubes.

Bake at 350F for ~30 minutes, or until the stuffing is browned and crisp and the casserole is warmed through.

Allow to cool for a few minutes before serving.