Stuffed Zucchini Casserole
7 cups ½-inch thick sliced zucchini
¼ cup chopped onion
1 cup shredded carrot
1 can (10¾-ounce) condensed cream of chicken soup
1 carton (8-ounce) sour cream
2 cups herb-seasoned stuffing mix
¼ cup (4 tablespoons) butter, melted
1. Preheat oven to 350 degrees.
2. Cook zucchini, onion, and carrots in a large saucepan for 5 to 8 minutes until crisp tender; drain well.
3. Combine soup and sour cream in a large bowl; fold zucchini mixture into soup and sour cream.
4. Toss stuffing mix with melted butter and spread half of stuffing mixture in 9 x 12 baking dish. Spoon
zucchini mixture on top, then put on remaining stuffing mixture; bake for 25 to 30 minutes or until heated