Zucchini Casserole - cooking recipe

Ingredients

1 stick margarine
8 oz. Pepperidge Farm stuffing mix
6 c. sliced zucchini or 3 c. sliced zucchini and 3 c. yellow squash
1/2 c. chopped onion
1 can cream of chicken soup
1 c. sour cream

Preparation

Boil 6 cups squash and 1/2 cup onion for 5 minutes.
Drain thoroughly (be sure to squeeze out all the liquid).
Fold soup with sour cream.
Melt margarine and stir in the bag of stuffing mix.
Combine squash/onion mix with the sour cream and soup. Place half the stuffing on bottom of 8 x 8-inch or 12 x 7-inch baking dish.
Pour squash mixture on top, then top with remaining stuffing mix.
Bake at 350\u00b0 for 30 minutes or until bubbling through.