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Zucchini Casserole With Onions and Mushrooms

Usually, I prepare zucchini in the summer when I harvest them fresh from my garden. But this zucchini recipe is great any time of year.

Zucchini casserole with grilled chicken and shells and cheese for a delightful summer dinner

Zucchini casserole with grilled chicken and shells and cheese for a delightful summer dinner

Zucchini, Onion, and Mushroom Casserole

Every year we grow zucchini, but this year was a bumper crop. The photo below shows just a few of them; all told, we harvested over 30 zucchini. We couldn't eat them all, so I shared some of them with family members and neighbors.

I have several zucchini recipes I love, but this one is special because I made it up myself. I had a lot of ingredients I wanted to use up, so I just started putting things together and came up with a dish that my family (even my husband) enjoyed. In fact, we almost finished the whole pan in just one sitting!

It's an easy recipe to follow, and you can make adjustments or substitutions to suit your family's preferences (see below for ideas).

This is just a small fraction of our zucchini harvest this year!

This is just a small fraction of our zucchini harvest this year!

Cook Time

Prep timeCook timeReady inYields

30 min

45 min

1 hour 15 min

6 to 8 servings

Ingredients

Ingredients

Ingredients

  • 4 cups zucchini, sliced into 1/4-inch thick rounds
  • 2 cups red onion, sliced into thin, half rounds
  • 1 cup fresh mushrooms, cleaned and sliced
  • 1 can cream of chicken soup
  • 1/2 stick butter, melted
  • 1/2 can milk, from the soup can
  • 2 tablespoons sour cream
  • 1 cup plain bread crumbs
  • salt and pepper, to taste
  • garlic powder, to taste
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Instructions

  1. Preheat the oven to 350 degrees. Spray your 9 x 11" pan with nonstick cooking spray.
  2. With a wire whisk, combine the breadcrumbs and melted butter until creamy.
  3. In the pan, layer half of the zucchini, then half of the onions and mushrooms. Sprinkle a little salt, pepper, and garlic powder. Then layer the other half of the zucchini, followed by the other half of the onions and mushrooms. Sprinkle some salt, pepper, and garlic powder on top.
  4. Spread the chicken soup mixture on top of the vegetables. Sprinkle the bread crumb mixture on top of the soup mixture to cover the whole pan.
  5. Bake in the preheated oven for about 45 minutes or until the bread crumbs are golden brown and the zucchini is cooked (poke with a fork to check). Enjoy!

Substitutions

You can always make changes; not every family likes the same foods. Adjustments can be made as follows:

  • Onions: I used red onions, but you can use whatever onions you have. The sweet onions would be great too.
  • Mushrooms: If you don't like mushrooms, you can add whatever other vegetable you like.
  • Soup: I had cream of chicken soup so that's what I used, but you could substitute cream of mushroom, another cream soup, or a cheese soup.

Photo Guide

Soup mixture

Soup mixture

Layers of vegetables

Layers of vegetables

Vegetables covered with soup mixture

Vegetables covered with soup mixture

Topped with bread and butter mixture.

Topped with bread and butter mixture.

Cook until golden brown

Cook until golden brown

Ready to eat!

Ready to eat!

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