Zucchini Casserole

By Nalli

This recipe is one of Emily Newton's tried and true vegetable dishes.

Ingredients

• 6 C. sliced zucchini
• 1 C. shredded carrot
• 1 C. sour cream
• 1 can cream chicken soup
• 1 8 oz pkg Pepperidge farm stuffing
• 1/2 C. butter or margarin

Preparation

Step 1

Cook squash until tender. Drain. Blend sour cream, carrots, and soup with zucchini. Melt butter in large baking dish, add stuffing – layer ½ crumbs, pour squash mixture on crumbs, remainder of crumbs on top. Bake ½ hour at 350 degrees.