The Corrected Casserole

DEAR SOS: Here is the zucchini casserole recipe that I think Liz Horvath was requesting (Culinary SOS, Aug. 15). I have brought it to many potluck dinners, and it’s always a big hit. As you can see, it was printed in the Times on March 23, 1978.

SUE URFRIG

Beverly Hills

DEAR SUE: You were not the only one to write in with this recipe. We had lots of letters from readers, offering help. That’s why we call it SOS.

Zucchini-Stuffing Casserole

Active Work Time: 20 minutes * Total Preparation Time: 1 hour

4 zucchini, sliced 1/3 inch thick

1/2 cup boiling salted water

6 tablespoons butter

1/2 cup chopped onion

3/4 cup shredded carrots

2 1/4 cups herbed bread stuffing cubes

1 (10 3/4-ounce) can of cream of chicken soup

1/2 cup sour cream

Heat the oven to 350 degrees.

Cook the zucchini in boiling salted water until crisp-tender, about 10 minutes. Drain.

Melt 4 tablespoons of butter in a saucepan and cook the onion until tender, about 5 minutes. Stir in the shredded carrots and cook a few minutes more.

Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2-quart casserole.

Melt the remaining 2 tablespoons of butter in a sauce pan and add the remaining stuffing. Sprinkle the bread cubes on top of the casserole. Bake until heated through, 30 to 40 minutes.

6 to 8 servings. Each serving: 358 calories; 1,136 mg sodium; 44 mg cholesterol; 20 grams fat; 11 grams saturated fat; 39 grams carbohydrates; 7 grams protein; 2.98 grams fiber.