Zucchini Stuffing Casserole - cooking recipe

Ingredients

4 medium zucchini, sliced 1/2-inch thick
3/4 c. shredded carrots
1/2 c. chopped onion
6 Tbsp. butter or margarine
2 1/4 c. herbed stuffing cubes
1 can cream of chicken soup
1/2 c. dairy sour cream

Preparation

Cook zucchini in a little boiling salt water until tender. Drain.
In saucepan, cook carrots and onion in 4 tablespoons butter or margarine until tender.
Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Put into 1 1/2-quart casserole.
Melt the remaining butter or margarine. Add remaining cubes and put on top.
Bake at 350\u00b0 for 30 to 40 minutes.