Zucchini Casserole - cooking recipe

Ingredients

6 c. sliced zucchini
1 c. grated carrots
1/4 c. chopped onions
1 c. sour cream
1 pkg. Pepperidge Farm stuffing
1 stick butter
1 can cream of chicken soup

Preparation

Cook zucchini in boiling salted water until tender.
Add carrots to water for 3 minutes.
Drain zucchini and carrots.
Add onions and sour cream; mix.
Melt 1 stick butter and pour over stuffing; mix well.
In a large casserole dish or 13 x 9-inch pan, put a layer of stuffing down.
Use 1/2 of stuffing.
Then add vegetables.
Cover with remaining stuffing.
Cover and bake until it bubbles at 350\u00b0.