Title: Vegetable Casserole
Categories: Casserole
Yield: 1 Servings
| 4 | md | Zucchini, sliced 1/2 inch |
| | | Thick |
| 3/4 | c | Sliced carrots |
| 1/2 | c | Chopped onion |
| 6 | tb | Butter |
| 2 1/4 | c | Herbed stuffing mix, coarse |
| 1 | cn | Cream of chicken soup |
| 1/2 | c | Sour cream |
Cook vegetables in salt water till tender. Drain well. Saute onion in 4
tablespoons of butter. Stir in 1 1/2 cups of stuffing mix, soup, sour
cream and drained vegetables. Mix remaining crumbs with rest of butter and
sprinkle on top. Bake 30 to 40 minutes at 350 degrees. Randy Rigg