Carrot Zucchini Casserole - cooking recipe

Ingredients

6 c. sliced zucchini, not peeled
1 c. sliced carrot
4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
dash of oregano
1 c. melted butter
1 small pkg. seasoned stuffing mix

Preparation

Combine zucchini, carrot and onion in saucepan with enough water to barely cover.
Cover and cook until tender, 5 to 10 minutes.
Drain.
Combine undiluted chicken soup, sour cream and oregano.
Stir in vegetables.
Combine stuffing mix with butter. Spread half the stuffing mix in bottom of greased casserole; top with vegetable mix and then with remaining buttered stuffing mix. Bake, uncovered, for 30 minutes at 350\u00b0.