Zucchini-Carrot Casserole - cooking recipe

Ingredients

2 lb. sliced zucchini
1/4 c. chopped green onion
1 c. water
1 (10 1/2 oz.) can cream of chicken soup
1 c. sour cream
1 c. shredded raw carrots
1 (8 oz.) herb seasoned stuffing mix
1/2 c. melted butter

Preparation

In
medium saucepan, boil zucchini and green onion in a cup of
water
for
5
minutes; drain.
Stir in the undiluted chicken soup,
sour cream and carrots.
Toss dry stuffing mix with
melted butter and spread half of the stuffing mix in the bottom
of
a 12 x 7-inch baking dish.
Spoon vegetable mix on top.
Sprinkle the rest of the stuffing mix over all.
Bake at 350\u00b0 for 25 to 30 minutes.