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Categories:Viewed: 43 - Published at: 5 years ago
Ingredients
- 6 c. sliced zucchini
- 1/4 c. onion
- 1 can cream of chicken soup
- 1 (8 oz.) sour cream
- 1 c. shredded carrot
- 1/2 c. melted butter
- 1/2 (8 oz.) pkg. herb-seasoned stuffing mix
Method
- Cook zucchini and onion in boiling water for 5 minutes, then drain.
- Combine soup, sour cream and carrot.
- Fold into drained zucchini.
- Combine stuffing mix with butter.
- Put half on bottom of a 12 x 7 1/2-inch casserole dish.
- Spoon vegetable mix over crumbs and top with remaining stuffing mix.
- The whole package of stuffing mix may be used, but is a lot of crumbs (your preference). Bake at 350° for 25 to 30 minutes.
- Serves 6 to 8.
