Zucchini Casserole - cooking recipe

Ingredients

4 c. cubed, peeled zucchini, cooked just until tender in slightly salted water (about 1/2 tsp. salt)
1 large carrot, grated
1 medium onion, chopped
1 can cream of chicken soup
1 1/2 c. herb stuffing mix (Pepperidge Farm)
1 c. sour cream

Preparation

Cup up cooked meat (any kind).
May use roast left over or, if using raw meat, pork chops or steak, brown on each side and cook a few minutes before adding to casserole.
Hamburger or sausage may be used; cook and drain grease before adding to casserole.
Saute carrot and onion in a little margarine or oil; mix all in mixing bowl.
Pour into a buttered baking dish.
Bake at 350\u00b0 for 1 hour (covered).
The last 10 minutes, uncover to brown top. Delicious!!