Zucchini Casserole - cooking recipe

Ingredients

6 c. sliced zucchini squash (around 2 lb.)
1/4 c. chopped onions
1 can cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
8 oz. pkg. herb seasoned stuffing mix (Pepperidge Farm)
1/2 c. margarine, melted

Preparation

Slice zucchini and onion rather small.
Cook in water 5 minutes and drain.
Add soup, sour cream and shredded carrots and melted margarine.
Prepare stuffing mix according to package directions.
Spread 1/2 of stuffing in bottom of oiled 9 x 13 x 2-inch baking dish.
Spoon squash mixture on top.
Distribute remaining stuffing on top.
Bake at 350\u00b0 for 30 minutes.
This is pretty and delicious!