Zucchini Casserole - cooking recipe

Ingredients

4 c. zucchini
3/4 c. shredded carrots
1/2 c. diced onions
6 Tbsp. butter
2 1/2 cubes bread stuffing without seasoning
1/2 c. sour cream
1 can cream of chicken soup

Preparation

Peel and slice zucchini.
Cut into large diced pieces.
Cook in salted water just until tender.
Remove and drain; set aside. Using 4 tablespoons butter, saute onions and carrots until onions are translucent.
Add 1 1/2 cups bread.
Put in ovensafe dish. Add sour cream and soup; mix.
Add drained zucchini and mix carefully.
Melt 2 tablespoons butter in pan and toss with remaining bread and top casserole.
Bake at 350\u00b0 for 30 to 40 minutes.