Zucchini Casserole - cooking recipe

Ingredients

2 lb. or 6 c. cubed zucchini
1 can cream of chicken soup
1 c. shredded raw carrot
1 c. sour cream
1 Tbsp. instant chopped onion
1/2 c. melted margarine
1 (8 oz.) pkg. Pepperidge Farm seasoned stuffing mix, crushed
1 c. shredded cheese
2 c. diced, cooked chicken *

Preparation

Wash and slice zucchini.
Don't peel.
Cook in boiling water 5 minutes.
Drain.
Combine soup, carrot, sour cream and onion.
Add chicken, if desired.
Fold zucchini into mixture.
Add melted butter to stuffing.
Reserve 1 cup of crumbs.
Spread the rest of the crumbs in large casserole, 9 x 13 x 2-inch.
Spoon vegetable mixture over crumbs.
Top with remaining crumbs.
Bake at 350\u00b0 for 25 to 30 minutes.