Zucchini Casserole I recipe

6 servings

4 ounces herb-seasoned dry bread stuffing mix

1/3 cup melted butter

4 cups cubed zucchini

2 carrots, grated

1 small onion, chopped

1 (10.5 ounce) can condensed cream of chicken soup

1/2 cup sour cream

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl combine stuffing and butter.

In a separate bowl combine zucchini, carrots, onion, soup and sour cream.

Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.

Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.