4 zucchini cut in 1/2 inch slices
3/4 c. sliced carrots
Water to cover
1/4 tsp. salt
1/2 c. chopped onion
6 tbsp. butter
2 1/2 c. seasoned stuffing cubes
2 c. cooked turkey (or chicken)
10 3/4 oz. cream of chicken soup
1 c. dairy sour cream
1/2 c. grated Parmesan cheese

In saucepan simmer zucchini and carrots in salted water to cover for 15 minutes, drain. In large pan cook onion in 1/4 cup butter for 10 minutes. Stir in stuffing cubes, turkey, soup and sour cream.

Fold in vegetables and pour into a 2 quart casserole. Top with remaining cubes and cheese. Bake 35 to 40 minutes at 350 degrees. Serves 8.