Recipe - Creamy Wild Rice Pudding With Fresh Berries

6 tablespoon Margarine or butter
1 small Onion; minced
3 md Zucchini (about 10 ounce each);
cut into One fourth inch slices
2 md Carrots; peeled and shredded
1 cn (10 Three fourths oz) cream of chicken
soup
One half cup Sour cream
1 Bag (8 oz) herb seasoned
stuffing mix, coarsly
crushed

(from Good Housekeeping, Nov. 1997)

Preheat oven to 350 degrees. Grease a 9x13 inch, glass baking dish. Melt
margarine or butter in a large skillet over medium heat. Add onion and cook
until tender, but not browned, about 5 mins, stirring occasionally. Add
zucchini and carrots and cook until zucchini is tender, about 8 mins.
Remove skillet from heat. Stir in soup and sour cream until evenly mixed.
Sprinkle half of stuffing mix in baking dish. Spoon zucchini mixture on
top,then the remaining stuffing mix. Bake 25 to 30 mins until hot and
bubbly. Makes 16 servings.

Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Nov 25, 1997