Creamy Zucchini Casserole

Ingredients

6 Tbs. butter ormargarine

1 small onion, diced

3 medium zucchini (about 10 ounces ea.), cut into 1/4-inch-thick slices ***

2 medium carrots, peeled and shredded

1 can (10-3/4 oz.) cream of chicken soup, undiluted

1/2 cup sour cream

1 bag (8 oz,) herb-seasoned stuffing mix, coarsely crushed

 

 

***Can use 2-1/2 to 3 cups grated zucchini in place of the slices

Procedure

1. Preheat oven to 350 degrees. Grease a 13x9-inch glass baking dish.

 

2. In a 12-inch skillet,melt butter or margarine over medium heat. Add onion and cook until tender but not browned, about 5 minutes, stirring occasionally.  Add zucchini and carrots and cook until zucchini is tender, about 8 minutes.

 

3. Remove skiller from heat; stir in undiluted cream of chicken soup and sour cream until evenly mixed.

 

4. Sprinkle half of stuffing mix in baking dish. Spoon zucchini mixture on top, then the remaining stuffing mix.

 

5. Bake 25  to  30 minutes, or until hot and bubbly.

 

Serving Information

• Serves: 16
• Fat: g
• Calories: