Zucchini and Carrot Casserole
2 lb. zucchini, sliced
1/4 onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. Stove Top seasoned
1/2 c. butter, melted
Cook onion and zucchini in boiling water 3 minutes;
drain; add soup, and sour cream. Stir; add carrots;
stir; add salt and pepper to taste. Mix stuffing with
melted butter. Spread 1/2 of stuffing on bottom of
baking dish. Spread zucchini mixture over stuffing.
Then top with remaining stuffing. Bake at 350
degrees for 25 to 30 minutes.