Title: Zucchini Stuffing Casserole
Categories: Vegetable Casserole
Yield: 8 Servings
| 3/4 | c | Shredded carrots |
| 1/2 | c | Onion, chopped |
| 6 | tb | Butter |
| 2 1/2 | c | Herbed stuffing cubes |
| 1 | cn | Condensed cream of chicken |
| | | Soup |
| 1/2 | c | Sour cream |
| 4 | md | Zucchini, cut 2 inch thick |
Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook
zucchini in a little boiling water until tender. Drain. Saute carrots and
onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup
stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a
casserole dish. Melt remaining butter and combine with remaining stuffing
cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40
minutes at 350 degrees. Serves 6-8.