Zucchini Casserole - cooking recipe

Ingredients

6 c. zucchini, sliced
1 can cream of chicken soup
1 c. shredded carrots
1/2 c. margarine
1 c. sour cream
1 c. chopped onion
1 (8 oz.) stuffing mix

Preparation

Cook sliced squash and onion for 5 minutes in salted water. Drain.
Combine soup, carrots and sour cream; fold into drained squash.
Set aside.
Combine and mix melted margarine and stuffing.
Spread half the stuffing in large casserole dish.
Add vegetable mixture; cover with remaining stuffing, spreading evenly.
Bake at 350\u00b0 for 25 to 30 minutes.