1 (8 oz.) bag Pepperidge Farm herb seasoned stuffing
2 tbsp. butter, melted
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. sour cream
2 medium carrots, shredded (1 c.)
2 small zucchinis, shredded (2 c.)
1 small onion, diced

In small bowl, combine 1 cup stuffing and butter; set aside. In large bowl, combine soup and sour cream. Add zucchini, carrots, onion and remaining stuffing. Toss to mix well. Spoon into 1 1/2-quart casserole dish. Sprinkle with a little stuffing mixture.

Bake at 350°F for 35 minutes.

Serves 5 to 6.