Zucchini Casserole - cooking recipe

Ingredients

6 Cups Zucchini
1/4 Cup Chopped Onion
1 Cup Cream of Chicken Soup
1 Cup Dairy Sour Cream
1 Cup Shredded Carrots
1-8 oz. pkg. Pepperidge Farm (Blue Bag) Stuffing Mix
1/2 Cup Melted Butter or Margarine

Preparation

Cook zucchini and onion in boiling water for 5 minutes.
Drain. Combine soup and sour cream.
Stir in carrots.
Fold in drained zucchini and onion.
Combine stuffing mix and butter.
Spread half of stuffing mix in bottom of 12x7-1/2 inch baking dish.
Spoon vegetable mix over top.
Sprinkle remaining stuffing mix over vegetables.
Bake at 350 for 24-30 minutes or until heated through. Serves 6-8.