Veggie Casserole

Rach, this one is for you...told you you would use this blog and love it!!!

This recipe was thoroughly enjoyed at a recent Sunday dinner. Use it as a side dish or as a vegetarian meal (you know who you are). Any way you serve it, it is sure to make eating large quantities of vegetables more pleasurable.

Ingredients:

1 large bag frozen vegetables that includes zucchini

1 can cream of chicken soup

1 cup sour cream

1 box Stove Top cornbread stuffing

1/4 cup butter, melted

Directions:

Microwave the frozen vegetables until partially cooked; about 5 to 10 minutes. Drain any liquid that has accumulated. Combine soup and sour cream. Add to vegetables and place in a 9x13 inch. In a separate bowl, combine butter and stuffing. Pour over veggie mixture and bake at 350 degrees for 30-35 minutes or until hot and bubbly.

Variations:

For the semi-tasteless, mini butt version, replace the sour cream with plain yogurt and use 1 cup of chicken or vegetable broth instead of the butter. (As your mother, I promise taste and a mini butt!)

For the super size me, large and in charge version, add 1 to 2 cups grated cheese to the soup and sour cream mixture. Enjoy every flavorful bite and then hit the treadmill later!