Zucchini stuffing casserole
- 2 lbs zucchini and/or yellow summer squash sliced 3/8 inches (7 cups)
- 1/4 cup chopped onion
- 1 10 3/4 oz condensed cream of chicken soup
- 1 8 oz sour cream
- 1 cup shredded carrot
- 2 cups herb-seasoned stuffed mix
- 1/4 cup margarine-melted
In large saucepan, cook zucchini and onion in boiling salted water for 5-10 minutes or until crisp tender, drain well.
In large bowl, combine soup and sour cream, stir in carrot. Fold in zucchini mixture
Toss stuffing, mix with margarine. Spread half the stuffing mixture in 12 x 7 x 2 baking dish. Spoon zucchini mixture on top. Sprinkle with rest of stuffing mixture. Bkae 350 25-30 min.