| Zucchini Stuffing Casserole |
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2 lbs. zucchini and/or yellow summer
squash, sliced 3/8 inch thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of
chicken soup
1 (8 oz.) carton dairy sour cream
1 c. shredded carrot
2 c. herb-seasoned stuffing mix
1/4 c. margarine or butter, melted |
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| Instructions |
| In a large saucepan, cook zucchini and onion in boiling salted water for 5 to 10 minutes or until crisp-tender. Drain zucchini mixture well. In a large bowl, combine soup and sour cream; stir in carrot. Fold in zucchini mixture. Toss stuffing mix with margarine or butter. Spread half the stuffing mixture in a 7 1/2 x 12 x 2 inch baking dish. Spoon zucchini mixture on top. Sprinkle with remaining stuffing mixture. Bake in a 350 degree oven for 25 to 30 minutes or until heated through. Makes 6 servings.
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