Zucchini Casserole - cooking recipe

Ingredients

2 lb. zucchini (6 c.), sliced
1/2 c. chopped onion
1 c. finely shredded carrots
1 can cream of chicken soup
1 c. dairy sour cream
1 (8 oz.) pkg. Pepperidge Farm herb seasoned stuffing mix (don't substitute)
1/2 c. melted butter or margarine

Preparation

Cook the first 2 ingredients in boiling salted water 5 minutes. Add the carrots. Drain and add the soup and sour cream. Combine the stuffing mix with the butter or margarine. Spread 1/2 of the stuffing on bottom of a 12 x 12 x 2-inch deep baking dish. Spread vegetable mixture on top. Sprinkle remaining stuffing on top of that and bake at 350\u00b0 for 25 to 30 minutes.