1 ½ lb. zucchini, sliced and cooked
1 small onion, diced
1 package corn bread dressing mix
1 can Cream of Chicken soup
8 oz. sour cream
½ cup milk
¼ cup margarine, melted
Layer cooked carrots, squash, onions and 1/2
of the dressing mix. In a small bowl, combine
the sour cream, soup and milk. Pour ½ of this mixture
over the layer of dressing mix. Repeat layers,
saving about ½ cup of the dressing mix for topping.
Sprinkle melted margarine over the top and bake at 350°
For 30 minutes.
You can substitute 1 can of carrots, drained and 1 can
of squash, drained for the the fresh vegetables.
1 pkg. Corn bread stuffing mix
2 pkgs. Frozen broccoli spears, thaed
2 T. butter
2 T. flour
1 tsp. Chicken bouillon granules
¾ cup milk
3 oz. package cream cheese, softened
¼ tsp. Salt
4 green onions, chopped
1 cup grated cheddar cheese
Prepare stuffing according to package directions.
Spoon Stuffin around the edges of a lightly buttered
13 x 9 pan, Leaving a well in center. Arrange broccoli
spears in well: Set aside.
Melt butter in small saucepan; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Stir in
bouillon granules and add milk gradually; cook over
medium heat; stirring constantly until thick and bubbly.
Add cream cheese and salt, stirring until smooth. Stir
in chopped onion. Spoon mixture over center of
broccoli; sprinkle with paprika. Cover with foil and
bake at 350° for 35 minutes. Remove foil and bake
an additional 10 minutes. Serves 8.
This was the layout I did for this week and then I forgot to put a recipe on it! LOL! Shapes were cut on From My Kitchen.