Zucchini Casserole - cooking recipe

Ingredients

6 c. unpeeled zucchini squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. shredded carrots
1/2 pkg. seasoned stuffing (Pepperidge Farm)
1/3 c. melted butter

Preparation

Cook squash and onion in boiling salted water for 5 minutes. Drain well.
Combine soup and sour cream; stir in carrots.
Fold in squash and onion.
Combine stuffing and butter.
Spread 1/2 stuffing in 12-inch casserole.
Spoon vegetable mixture on top; sprinkle remaining stuffing.
Bake at 350\u00b0 for 30 minutes.