Cook zucchini in a little boiling, salted water until tender; drain.
In saucepan, cook carrot and onion in 4 tablespoons of the butter until tender.
Remove from heat.
Stir in 1 1/2 cups of herbed stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Place in a 1 1/2-quart casserole.
Melt remaining butter; add remaining stuffing cubes.
Place on top of casserole. Bake in a 350\u00b0 oven for 30 to 40 minutes.
Makes 6 to 8 servings.
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Pour hot milk in which 3 tablespoons butter is melted, over stuffing mix.
Mix squash, onion and seasonings. Fold in beaten eggs and herbed stuffing mixture. Turn into a 1 3/4-quart casserole.
Sprinkle with dry herbed stuffing; dot with butter. Bake at 325\u00b0 for 40 minutes.
Brown veal on each side 2 minutes; let cool.
Roll out dough. Spread 3/4-inch of stuffing evenly over it.
Place veal in middle; fold over and brush with beaten egg.
Bake in preheated 375 degrees oven 35 minutes.
Serve with Madeira Sauce and fresh vegetables. Makes 4 servings.
Cook lima beans as directed on package.
Cook onion in butter or oleo until soft.
Add stuffing mix and water.
Stir.
Set aside. Stir together sour cream or yogurt, flour and water.
Drain lima beans.
Add sour cream or yogurt mixture.
Stir.
Add 2/3 of stuffing mix and stir.
Put in 1 1/2-quart baking dish.
Sprinkle rest of stuffing mix on top.
Bake at 350\u00b0 for 20 to 25 minutes.
Cook squash; drain.
Cook carrots and onions until tender; drain.
Add soup to squash, carrots and onions.
Add sour cream. Add melted margarine to the herbed stuffing mix.
Put 2/3 of stuffing mix in 9 x 13-inch baking dish.
Add squash mixture and top with rest of stuffing mix.
Bake at 350\u00b0 for 20 to 25 minutes.
Cut zucchini in 1/3-inch slices.
Cook in boiling salt water until tender; drain.
In saucepan, cook shredded carrots and chopped onions in 4 tablespoons butter until tender.
Remove from heat.
Stir in 1 1/2 cups herbed stuffing, chicken soup and sour cream.
Gently stir in zucchini.
Put in 1 1/2-quart casserole dish.
Melt the remaining butter.
Add 1 cup stuffing and sprinkle over casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Cook squash in salted water until tender, 12 to 15 minutes. Drain well.
Add remaining ingredients, except butter or margarine and herbed stuffing mix.
Melt 3/4 stick butter in frying pan; add stuffing and mix well.
Combine 1/2 cup butter (softened), cream cheese and Parmesan cheese.
Mix with artichokes and spinach.
Fold in egg whites. Put in 2-quart casserole.
Melt remaining 1/4 cup butter.
Mix with herbed stuffing mix.
Put on top of casserole.
Bake 30 minutes at 325\u00b0.
Combine chicken, water chestnuts, celery, mayonnaise, onion and mushroom soup.
Mix and spread in 9 x 13-inch pan.
Top with Pepperidge Farm herbed stuffing mix that has been combined with melted butter.
Sprinkle on top.
Bake at 350\u00b0 for 30 minutes.
Boil chicken.
Cool and remove from bone.
Mix in soup and sour cream.
Place mixture in a baking dish.
Top with herbed stuffing.
Dot top with butter.
Bake at 325\u00b0 for 20 to 30 minutes.
Serves 4 to 6.
Cook zucchini in boiling salt water until just tender.
Drain. In saucepan, melt 4 tablespoons butter.
Add carrots and onion. Saute until tender.
Remove from heat.
Stir in 1/2 cup stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Spoon into 1 1/2-quart casserole.
Melt 2 tablespoons butter.
Add remaining stuffing cubes and toss gently.
Sprinkle over casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Boil the zucchini until tender and drain. In saucepan, cook onion and carrot in 4 tablespoons butter until tender.
Remove from heat. Stir in stuffing cubes, soup and sour cream.
Gently stir in zucchini and place into 1 1/2-quart casserole dish.
Melt remaining butter and add remaining stuffing cubes.
Toss.
Top casserole and bake 30 to 40 minutes at 350\u00b0.
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
Bake at 350\u00b0F for 30 minutes or until the stuffing mixture is hot.
Cook zucchini in a little boiling salt water until tender. Drain.
In saucepan, cook carrot and onion in 4 tablespoons butter until tender.
Remove from heat.
Brown ground beef; add to carrot and onion mixture.
Add 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Put into casserole dish.
Melt remaining butter; add rest of stuffing cubes.
Toss and put on top of casserole.
Bake in 350\u00b0 oven for 30 to 40 minutes.
n 2 1/4 cups stuffing cubes, soup and carrot/onion
Cook squash in a little boiling salted water until tender; drain.
In a saucepan, cook carrots and onion in 4 tablespoons butter until tender.
Remove from heat, stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in squash.
Turn into a 1 1/2-quart casserole dish.
Melt remaining butter and add to remaining stuffing cubes.
Toss gently and top casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Makes 6 to 8 servings.
Cook zucchini in boiling salted water until tender; drain. In saucepan, cook carrots and onion in 4 tablespoons of margarine until tender.
Remove from heat.
Stir in 1 1/2 cups stuffing cubes, soup and sour cream.
Gently stir in zucchini.
Turn into 1 1/2-quart casserole.
Melt remaining margarine and add rest of stuffing.
Toss gently and put on top of casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6.
Cook broccoli as directed.
Cook herb stuffing mix as directed.
Combine egg, onion, soup and mayonnaise.
Place layer of broccoli in a 2-quart casserole.
Add layer of cheese.
Pour small amount of sauce on top.
Repeat layers until all are used. Top with cooked stuffing mix.
Pour butter on top.
Bake for 30 minutes at 350\u00b0.
Cook broccoli according to package directions.In a medium bowl, combine eggs, onion, soup and mayonnaise. Place layer of broccoli in 2-quart casserole dish. Add a layer of cheese. Pour sauce on top. Repeat layers until all ingredients are used. Top with stuffing mix. Sprinkle butter on top. Bake at 350\u00b0 for 30 minutes.