Helen’s Zucchini Casserole
7-8 medium zucchini
6 oz bread stuffing
1 tbs butter
1 can cream of mushroom soup
1 c sour cream
1 medium brown onion, chopped
1 small can green chilies, minced
Parmesan cheese (canned works better than fresh)
Brown dressing in butter, set aside
Mix soup and sour cream, set aside
Sauté zucchini, onion and chilies 5 minutes, don’t overcook
Layer squash, soup mix , dressing, repeat, ending with dressing **The trick is to make each lay only one or two zucchini
thick, more thinner layers make the flavors meld better and give a better consistency**
Sprinkle with Parmesan cheese
Bake at 350 degrees F, 30-40 minutes