Stuffed Zucchini Casserole
7 cups zucchini, sliced ½‐inch thick
¼ cup onion, chopped onion
1 cup carrot, shredded
1 can condensed Cream of Chicken soup
8‐oz sour cream
2 cups herb‐seasoned stuffing mix
¼ cup butter, melted
1 Preheat oven to 350° F.
2 In large saucepan, cook zucchini, onion, and carrots for 5 to 8 minutes until crisp tender; drain well.
3 In large bowl, combine soup and sour cream.
4 Fold zucchini mixture into soup and sour cream.
5 Toss stuffing mix with melted butter and spread half of stuffing mixture in 9 x 12 baking dish.
6 Spoon zucchini mixture on top, then put on remaining stuffing mixture; bake for 25 to 30 minutes or until heated through.