2 qt. sliced unpeeled zucchini
1 lg. onion, chopped
1 1/2 lb. lean ground beef
1/2 tsp. salt
1/8 tsp. black pepper
1 c. sliced carrots
1 (7 oz.) seasoned stuffing croutons
1/2 c. butter, melted
1 (10 3/4 oz.) can cream of chicken soup
1 c. dairy sour cream

Preheat oven to 350 degrees. Grease a 4-5 quart casserole. Cook squash and onion in a small amount of salted water until they change color. Drain. Reserve liquid.

Cook and stir ground beef until brown. Add salt and pepper to meat. Prepare croutons according to directions, using 1/2 cup melted butter and 1 1/2 cup reserved zucchini liquid. Combine carrots, cream of chicken soup and sour cream; fold in zucchini and onions.

To assemble, spread half of the meat on bottom of baking dish. Top with half of stuffing croutons. Put on all vegetable mixture over croutons. Top with remaining meat and remaining croutons in that order. Bake 45-50 minutes.