Stuffing Casserole - cooking recipe

Ingredients

2 lb. zucchini or squash (7 c.)
2 medium onions
1 (10 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. carrots, shredded
2 c. herb dressing
1/4 c. oleo, melted

Preparation

Cook squash
or
zucchini in water with onions for 5 or 10 minutes; drain water off. Save squash and onions.
Combine soup, sour
cream
and
carrots.\tFold
in squash and onions. Pour
in medium
baking dish.
Mix dressing with melted oleo. Spread this on\ttop
of
squash mixture.
Bake at 350\u00b0 for 30 minutes.