Zucchini Squash Casserole - cooking recipe

Ingredients

2 lb. zucchini
1 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) Pepperidge Farm dry stuffing mix
1/2 c. butter

Preparation

Cut zucchini in chunks (do not peel).
Cook zucchini and chopped onion in salted water 5 minutes; drain.
Combine soup and sour cream; stir in shredded carrot.
Fold in drained squash and onion.