Zucchini Casserole - cooking recipe

Ingredients

6 c. squash, thinly sliced
1/4 c. chopped onion
1 can cream of chicken soup, undiluted
1 c. sour cream
1 c. shredded carrot
1 (6 to 8 oz.) pkg. Stove Top stuffing
1/2 c. melted margarine

Preparation

Combine crumb and herb stuffing with butter; set aside.
Cook squash, onions and carrots in boiling water for 5 minutes; drain. Combine soup and sour cream.
Stir all together except stuffing. Spread 1/2 of stuffing on bottom of 12 x 7 1/2-inch pan.
Spread on vegetables.
Spread remainder of stuffing on top and bake at 350\u00b0 for 1/2 hour.
Serves 6.