Zucchini Casserole - cooking recipe

Ingredients

2 lb. zucchini, sliced
1/4 c. onions, chopped
1 can cream of mushroom soup
1 c. sour cream
1 c. grated carrots
1 (8 oz.) pkg. herb stuffing mix (can use cornbread mix)
1/2 c. butter, melted

Preparation

Cook zucchini and onions in pan with small amount of water until tender.
Drain.
Combine soup and sour cream.
Stir in grated carrots.
Fold in drained zucchini and onion.
Combine melted butter and stuffing mix.
Spread half in bottom of casserole.
Spoon zucchini mixture over.
Sprinkle rest of mix over zucchini.
Bake at 350\u00b0 for 1/2 hour.