Zucchini Or Eggplant Casserole - cooking recipe

Ingredients

4 medium squash or 2 eggplants
3/4 c. shredded carrots
1 c. minced onions
6 tsp. margarine
2 1/2 c. herbed, cubed stuffing or croutons
1 c. cream of chicken soup
1/2 c. sour cream

Preparation

Preheat oven to 350\u00b0.
Cut squash in 1/4-inch slices.
Cook in boiling water until tender.
Drain.
Saute carrots and onions in 1/2 of margarine.
Remove from heat and stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in squash and place in greased casserole.
Melt remaining margarine and coat remaining stuffing cubes.
Spread on top of casserole.
Bake uncovered 30 to 40 minutes.