Creamy Zucchini Casserole
6 Tablespoons margarine or butter
1 small onion diced
3 medium zucchini (about 10 oz each),
cut into ¼ inch thick slices
2 medium carrots, peeled and shredded
1 can (10 ¾ oz.) cream of chicken soup
½ cup of sour cream
1 bag (8 oz) her-seasoned stuffing mix, coarsely crushed
1. Preheat oven to 350 degrees F. Grease 13” by 9” glass baking dish
2. In 12 inch skillet, melt margarine or butter over medium heat. Add onion and cook until tender but not browned, about 5 minutes, stirring occasionally. Add zucchini and carrots and cook until zucchini is tender, about 8 minutes.
3. Remove skillet from heat’ sir in undiluted cream of chicken soup and sour cream until evenly mixed.
4 . Sprinkle half of stuffing mix in baking dish spoon zucchini mixture on top then remaining stuffing mix. Bake 25 to 30 minutes until hot and bubbly.
