Zucchini 'N Stuffing Casserole
  • 2 pounds (6-cups) zucchini, sliced
  • 1/4 cup onion, chopped
  • 3/4 cup salted water
  • 1 can condensed cream of chicken soup
  • 1 cup dairy sour cream
  • 1 cup carrots, shredded
  • 1 package (8-ounce) herb stuffing mix, fine not cubed
  • 1 stick margarine
  1. In a large saucepan, cook the zucchini and the onion in
  2. salted water for 5 minutes. Remove from heat and
  3. drain, set aside. In a large bowl combine the chicken soup,
  4. sour cream and carrots. Mix well. Add the cooked
  5. zucchini mixture. Mix well. In a 10-inch skillet, melt the
  6. margarine. Add the herb stuffing mix and stir until the
  7. stuffing is well coated. Put 1/2 of the stuffing mix
  8. in the bottom of an 8 x 12 x 2-inch glass baking dish.
  9. Add the vegetable mixture over the top. Sprinkle with
  10. the remaining stuffing over the top. Bake at
  11. 350-degrees for 20 to 30 minutes.