Zucchini Casserole - cooking recipe

Ingredients

1 lb. or 3 c. yellow squash, shredded
1 lb. or 3 c. zucchini, shredded
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. pkg. Pepperidge Farm stuffing mix
1/2 c. butter, melted

Preparation

Cook onion, squash and zucchini in boiling salt water for 5 minutes.
Drain vegetables.
Combine soup and sour cream and stir in carrots.
Fold in drained vegetables.
In separated container, combine butter and stuffing mix.
Spread 1/2 of stuffing mix on bottom of 9 x 13-inch greased dish.
Spoon vegetable mixture on top and then put remaining stuffing mix on top.
Bake at 350\u00b0 for 30 minutes.