Recipe - Zucchini Stuffing Casserole

Three fourths cup Shredded carrots
One half cup Onion, chopped
6 tablespoon Butter
2 One half cup Herbed stuffing cubes
1 cn Condensed cream of chicken
Soup
One half cup Sour cream
4 md Zucchini, cut 2 inch thick

Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook
zucchini in a little boiling water until tender. Drain. Saute carrots and
onions in 4 Tbsp butter until tender. Remove from heat, stir in 1One half cup
stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a
casserole dish. Melt remaining butter and combine with remaining stuffing
cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 3040
minutes at 350 degrees. Serves 68.