Nancy'S Zucchini Casserole - cooking recipe

Ingredients

1 can cream of chicken soup
1 c. sour cream
1 c. shredded raw carrots
2 lb. sliced zucchini
1/4 c. onion
1 c. water
1 pkg. Pepperidge Farm stuffing mix
1/2 c. melted butter

Preparation

Mix cream of chicken soup, sour cream and carrots together. Boil the sliced zucchini until tender with the onion and water for 5 minutes.
Drain and stir in soup mixture.
Combine the stuffing mix with melted butter.
Toss gently.
Line the bottom of a casserole dish with half of the stuffing mixture, then add the vegetable mixture, then add the remaining stuffing mixture on top. Bake at 350 degrees for 25-35 minutes.