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Categories:Viewed: 98 - Published at: 9 years ago
Ingredients
- 6 c. unpeeled zucchini squash
- 1/4 c. chopped onion
- 1 can cream of chicken soup
- 1 c. shredded carrots
- 1/2 pkg. seasoned stuffing (Pepperidge Farm)
- 1/3 c. melted butter
Method
- Cook squash and onion in boiling salted water for 5 minutes. Drain well.
- Combine soup and sour cream; stir in carrots.
- Fold in squash and onion.
- Combine stuffing and butter.
- Spread 1/2 stuffing in 12-inch casserole.
- Spoon vegetable mixture on top; sprinkle remaining stuffing.
- Bake at 350° for 30 minutes.
