Succulent Veggie Casserole

Succulent Veggie Casserole


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Whether you're a vegetarian, or just looking for a new favorite side dish, this zucchini and bell pepper casserole is the perfect addition to your next dinner. This colorful dish is also crunchy, with garlic infused croutons.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

8-10 servings


  • ½ cup Butter, divided
  • 5 cups Chopped Zucchini
  • 2 Red Bell Peppers, chopped & sliced
  • 1 cup Grated Carrot
  • 1 Medium Onion
  • 1 cup Sour Cream
  • 1 can Cream of Mushroom Soup
  • 1 pkg Garlic Croutons

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Preheat oven to 350 degrees. Melt 6 tablespoons of butter in a frying pan. Add zucchini, bell peppers, carrot and onion and saute until tender. Combine vegetables, sour cream, soup, and the rest of the melted butter. Stir in croutons. Pour into casserole dish and bake for 30 min.

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