Zucchini Casserole - cooking recipe

Ingredients

2 lb. or 5 to 6 zucchini (squash), sliced (do not peel)
1 small onion, grated
1 (10 3/4 oz.) can cream of chicken or cream of mushroom soup
1 carrot, grated
1/2 c. melted margarine
1 (6 oz.) box herb stuffing mix
1/2 c. sour cream

Preparation

Slice up squash and cook in boiling water for 5 minutes or so. Drain.
Combine soup, onion, carrot and sour cream.
Fold into drained squash, carefully, so as not to break up squash.
Combine melted margarine and stuffing mix.
(Toss together until moist.) Spread 1/2 of stuffing mix into bottom of 8 x 8-inch lightly greased casserole dish.
Pour squash mixture over, then top with remaining stuffing mix.
Bake for 25 minutes in 350\u00b0 oven.