ZUCCHINI CASSEROLE 
6 c. sliced zucchini
1/2 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
1 (8 oz.) box chicken Stove Top stuffing
1/2 c. butter, melted

Cook zucchini and onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream. Stir in zucchini/onion mixture and carrots. Combine dry stuffing mix and butter. Spread half the stuffing mixture on bottom of 9 x 13 inch pan. Spoon vegetable/soup mixture on top. Sprinkle rest of stuffing mixture on top. Bake at 350 degrees for 30-35 minutes uncovered.

If desired, freeze uncooked. Do not thaw before cooking. Bake an additional 15 minutes.

 

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