Carrot Zucchini Stuffing Casserole - cooking recipe

Ingredients

1 (8 oz.) bag Pepperidge Farm herb seasoned stuffing
2 Tbsp. margarine or butter, melted
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. sour cream
2 medium carrots, shredded (1 c.)
2 small zucchinis, shredded (2 c.)
1 small onion, diced

Preparation

In small bowl, combine 1 cup stuffing and margarine; set aside. In large bowl, combine soup and sour cream. Add zucchini, carrots, onion and remaining stuffing. Toss to mix well. Spoon into 1 1/2-quart casserole dish. Sprinkle with a little stuffing mixture. Bake at 350\u00b0 for 35 minutes. Serves
5 to 6.