Amish Zucchini Stuffing Casserole (Crockpot or Baked)

This Recipe for Amish Zucchini and stuffing casserole with chicken, carrots and onion is an excellent, family and budget friendly way to use up those zucchini growing as fast as possible in the garden. You can also find zucchini at your local farmers market and at most grocery stores. This Zucchini casserole was inspired by my favorite Amish cookbook which was compiled by an extended family of Amish. Many of whom were in our Amish community while we were still with the old order Amish. Keep scrolling below the recipe if you would like to hear about what the Amish can or can’t eat.

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Amish zucchini stuffing casserole (crockpot or baked)

marilynpeight

This hearty casserole is a great way to use up zucchini, but also a super easy and filling dinner option to toss into the crockpot or bake!

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Prep Time 20 mins

Cook Time 30 mins

Slow cooker time: 3 hrs

Course Main Course

Cuisine Amish

Servings 6

Ingredients

  

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• 2 1/2 cups shredded zucchini undrained
• 1 1/4 cup shredded carrots
• 1/2 cup shredded or finely diced onion
• 1 1/2 cups shredded pre-cooked chicken
• 10.5 oz. cream of chicken soup undiluted
• 1/2 cup sour cream
• 1/3 teaspoon season all (Lawry's salt)
• 1/3 teaspoon salt or to taste
• few dashes ground black pepper
• 6 oz. boxed chicken stuffing mix
• 6 tablespoons butter melted
• 1 1/2 cup shredded cheddar cheese *see note

Instructions

 

Crockpot/slow cooker method:

• Place the shredded vegetables and chicken in a large bowl. In a separate bowl, combine cream of chicken soup, sour cream and seasonings, then pour the soup mixture over the shredded veggies and chicken.
• Melt 6 tablespoons of butter and mix into the stuffing mix with a large spoon. Combine the soup and stuffing mixture with the shredded vegetables and chicken, then add 3/4 cup shredded cheese of your choice and fold gently to combine.
• Transfer the Zucchini and Stuffing Casserole to a 3 or 4 quart crockpot and cook on low for 3 hours, or until the casserole is heated through and the vegetables have softened to your preference. Top the cooked casserole with the remaining shredded cheese and cover until the cheese has melted.

Baked method:

Preheat oven to 350.

• Steam the shredded vegetables in a double broiler over boiling water for 5 minutes. Then remove the vegetables from the double broiler and allow them to drain in a colander or large sieve.
• Mix the soup, sour cream and seasonings in a medium sized bowl. Melt the butter and combine with the stuffing mix, then combine the stuffing with the soup mixture. Add steamed and drained veggies, shredded chicken and 3/4 cup shredded cheese. Stir gently to combine.
• Transfer the Zucchini Stuffing casserole to a 9 by 13 inch pan and top with the remainder of the shredded cheese. Bake in the preheated oven for 20-30 minutes, or until the cheese has melted and the casserole is heated through.

Notes

Any shredded cheese will work in this casserole, so feel free to use your favorite or whatever you have on hand! 

Keyword Amish, Zucchini casserole, zucchini stuffing casserole, crockpot,

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Try this Casserole with crockpot creamed corn or pickled beets for dessert try fresh Rhubarb pie or Strawberry Filled Cupcakes.

Ingredients: Carrots, zucchini, onion, chicken, cream of chicken, sour cream, salt, pepper, chicken stuffing mix, butter and shredded cheese (not shown).

Note 1* Cooking times may vary in the crockpot/slow cooker depending on your crockpot size and whether you like your vegetables soft or crisp tender. There is also no need to pre-steam the vegetables when using the crockpot because the low and slow heat of the crockpot keeps the vegetables from drying out.

I mixed everything together in the crockpot to save dishes, but I found it a little unhandy because the crockpot was pretty full until it was combined and the casserole compacted a bit. Feel free to mix in your preferred dish/bowl.

Note 2*

The Amount of seasoning you add is optional. If you wish to omit the Season all you can, however you may need to add more salt for flavor. (Or not, it is up to you!)

The final Dish (the crockpot method was used for photos).

Note 3*

If you have trouble with your cheese taking too long to melt you can turn the crockpot/slow cooker to low or warm until the cheese has melted properly. You can also add more or less cheese to the casserole, to fit your preference.

Note 4*

This Casserole can be refrigerated for 3-4 days in an airtight container.

Fun fact:

One question I am frequently asked is “do Amish eat processed Hot dogs, and packaged foods?” Honestly I can only speak for the community I grew up in because there may be some really strict sects of Amish, or those living in a secluded rural area, who only eat what they can make themselves or grow in their gardens/fields. But, the Amish community (a branch of old-order Lancaster Amish) which I was raised in for part of my childhood, ate anything they wished to from Wal-mart or any of the local grocery stores. This can vary by family as well, for example, my maternal Grandmother was very health minded so she would serve her grandkids lots of fruit, salads and organic lollipops/snacks. However, my paternal Grandmother (also a Bishop’s wife) loved to feed us sugary treats and it was in her home where I was introduced to Mountain Dew, Fruity Pebbles and Little Debbie. So don’t be surprised if you see an Amish man wearing a straw hat, riding in his buggy and eating a hotdog with a side of Mountain Dew!

Feel free to pin for later and let me know how the casserole turned out for you in the comments below!

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