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Zucchini and Turkey Casserole
Ingredients
- 6 c. unpeeled zucchini, diced
- 1 c. shredded carrots
- 1 jar raspberry Salsa
- 4 c. turkey, diced
- 1 pkg. turkey-flavored stuffing box
- 1 c. onion, diced
- 1 c. sour cream and yogurt
- 1/4 t. garlic powder
- 1/2 c. butter or margarine
- 1 c. cheddar cheese, grated
Directions
- Combine zucchini and onion in a medium sauce pan.
- Add water to cover and bring to a boil.
- Boil for 5 minutes, drain and cool.
- Combine carrots, salsa, sour cream and garlic powder in a large bowl.
- Add Zucchini, onion and turkey, mix well.
- Spoon into a greased 9″ x 13″ baking dish.
- For topping, melt butter in a skillet.
- Add stuffing and seasoning packet, toss well.
- Sprinkle over casserole.
- Top with cheese is desired.
- Bake at 350 Deg. for 1 hour or until golden. Yields 6-8 servings.
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