Zucchini Casserole - cooking recipe

Ingredients

1/4 c. chopped onion
2 lb. zucchini, unpeeled, sliced, cooked al dente and drained
1 c. shredded carrots
1 can cream of chicken soup, undiluted
1 small (8 oz.) sour cream
1 (8 oz.) pkg. herb Pepperidge Farm stuffing mix
1/2 c. melted butter

Preparation

Mix butter with stuffing.
Place half in a 9 x 13-inch baking pan.
Mix zucchini with soup, sour cream, carrots and onion.
Pour into pan and top with remaining stuffing mix. Bake at 350\u00b0 for 25 to 30 minutes.